Well, I admit it. I’m not super into Thanksgiving food. I like the turkey and gravy ok, but on my list of favorite foods, none of the standard Thanksgiving fare top the list. In most years I’ve steered away from the cranberry relish because I have a savory tooth rather than a sweet one. Give me brussel sprouts any day over cranberries.
This year, though, I’m onto something new. This is the second year in a row that I’ve heard NPR talking about Mama Stamberg’s Cranberry Relish. Coolio even did a rap about it on the radio. So how could I pass it up? Well, I didn’t and you shouldn’t either. This is the perfect tangy relish. Sweet but perfect for us savory people. And I can’t wait to try it on a post turkey day sandwich.
Here’s the recipe courtesy of NPR:
Every year as Thanksgiving approaches, fans ask NPR’s Susan Stamberg for her mother-in-law’s recipe for cranberry relish.
“It sounds terrible but tastes terrific,” Stamberg says of the Pepto Bismol-pink dish.
Below is the cranberry relish recipe, and a bonus recipe for another Stamberg favorite — garlicky cranberry chutney.
Mama Stamberg’s Cranberry Relish
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 a bit 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 puree.”)
Add everything else and mix.
Put in a plastic container and freeze.
Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. (“It should still have some little icy slivers left.”)
The relish will be thick, creamy, and shocking pink. (“OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.”)