This is absolutely the best cranberry dish, and you’ll be wise not to eat turkey without it. I am thankful some friends introduced me to this 10 years ago. The only thing I might change is substituting lowfat sour cream for the full fat version. Either way, the health benefits of the cranberries, onions and horseradish far outweigh any of the fat content. Once you try it, you are sure to want this relish on your Thanksgiving table every year!
If you have a few minutes, for entertainment value listen to NPR’s Susan Stamberg talk about her mother-in-law’s cranberry relish. Make it now and freeze or make a day ahead of Thanksgiving.
From NPR’s website: Here
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.
- 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”) — I say go for 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.”)
Makes 1 1/2 pints.