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Author Notes: Every year since 1972, Susan Stamberg has been reciting her mother-in-law's oddball cranberry relish recipe on NPR's All Things Considered. Its infamy might come from the strange ingredients—raw onion, cranberries, and sour cream, frozen and partially-thawed?—but it's surprisingly good. Adapted slightly from NPR . —Food52
Makes 1 1/2 pints
- 2 cups whole raw cranberries, washed
- 1 small onion
- 3/4 cup sour cream
- 1/2 cup sugar
- 2 tablespoons horseradish from a jar ("red is milder than white")
- Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind—not a purée.")
- Add the ground berries and onions to a bowl; then add everything else and mix.
- Put the mixture in a plastic container and freeze.
- Early Thanksgiving morning, move it from the freezer to refrigerator compartment to thaw. ("It should still have some icy slivers left.")
- The relish will be thick, creamy, and shockingly pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. It's also good on next-day turkey sandwiches, or with roast beef.")
- This recipe is a Community Pick!