This is great stuff. Make it after Thanksgiving and use it for all your leftover meat sandwiches from now until Christmas. Happy Thanksgiving everyone! Email or call in a C-25 Avon order on
Black Friday and get a free black eyeliner or mascara. I'm so thankful for each and everyone of you. My Avon customers/friends add a lot of happiness to my life.
Morning Edition, November 21, 2008 · Every year as Thanksgiving approaches, friends ask NPR's Susan Stamberg for her mother-in-law's recipe for cranberry relish. The side dish combines the sweet tartness of cranberries with soothing sour cream — and gets a kick from a little horseradish.
"It sounds terrible but tastes terrific," Stamberg says of the dish — which, if made properly, takes on what many people have called a "Pepto-Bismol-pink" hue.
Despite the color, the relish should remain chunky — not pureed, Stamberg says. To help the flavors meld together, cooks should place the dish in the freezer overnight and remove it early Thanksgiving morning.
Even if it's prepared perfectly, this version of cranberry relish may not suit everyone's taste. "I've developed a very thick skin about this recipe over the years," Stamberg says.
Here's the cranberry relish recipe, along with a bonus recipe for another Stamberg favorite: garlicky cranberry chutney.
Mama Stamberg's Cranberry Relish
This relish has a tangy taste that cuts through and perks up the turkey and gravy. It's also good on next-day turkey sandwiches and with roast beef.
Ingredients
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")
Instructions
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.")Makes 1 1/2 pints.
"It sounds terrible but tastes terrific," Stamberg says of the dish — which, if made properly, takes on what many people have called a "Pepto-Bismol-pink" hue.
Despite the color, the relish should remain chunky — not pureed, Stamberg says. To help the flavors meld together, cooks should place the dish in the freezer overnight and remove it early Thanksgiving morning.
Even if it's prepared perfectly, this version of cranberry relish may not suit everyone's taste. "I've developed a very thick skin about this recipe over the years," Stamberg says.
Here's the cranberry relish recipe, along with a bonus recipe for another Stamberg favorite: garlicky cranberry chutney.
Mama Stamberg's Cranberry Relish
This relish has a tangy taste that cuts through and perks up the turkey and gravy. It's also good on next-day turkey sandwiches and with roast beef.
Ingredients
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")
Instructions
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.")Makes 1 1/2 pints.
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