5 Ingredients or Fewer

Mama Stamberg's Cranberry Relish

March 27, 2011
0 Ratings
  • Makes 1 1/2 pint
Author Notes

I first heard the original recipe for this on NPR via correspondent Susan Stamberg. Later, however, I found out that Susan's mother-in-law had received the New York Times. The original is fantastic, but can have orange zest, or pecans added if desired.
Now, our family serves it at ever Thanksgiving, along with a more traditional version, for those put off by the fantastic color. At first everyone is scared of it, but after a taste, they are usually reformed. —slulibby

What You'll Need
  • 2 cups cranberries, whole
  • 1 small white onion
  • 3/4 cup sour cream
  • 1/2 cup sugar
  • 2 tablespoons prepared horseradish
  1. In a food processor grind the berries and onion. Add the sour cream, sugar and horseradish and mix. Put in a plastic container and freeze. On the day you are ready to enjoy it, move from the freezer to the fridge to thaw out. (Yes it SHOULD be that color)

See what other Food52ers are saying.

  • slulibby
  • fiveandspice
  • drbabs
  • Bevi
  • susan g
    susan g

8 Reviews

slulibby November 19, 2016
Nope, raw is right!
irene S. November 19, 2016
This will be my first time making this recipe. Just reread the recipe and am surprised there's no boiling up the cranberries. Did I miss something?
fiveandspice March 29, 2011
Haha! This was actually the very first thing I thought of when I saw that this week's contest was horseradish. I made it one year for my family and they pretty much rejected it, but I think it's great. Love that "Pepto Bismal pink!"
slulibby March 29, 2011
I guess great minds think alike!
slulibby March 28, 2011
I know its a bit strange, but its now part of our celebration!
drbabs March 28, 2011
I never met a cranberry dish I didn't like. Thanks for sharing this!
Bevi March 28, 2011
We serve this every year without fail on Thanksgiving. We actually call in "Susan Stamberg's Shocking Pink" on our menu.
susan G. March 28, 2011
When I made this for Thanksgiving nobody else at it!! I just kept it in the freezer, and found that it made a terrific sandwich spread, mayo style.