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Mama Stamberg's Cranberry Relish Recipe

Ever since I learned of this recipe five or so years ago, it's been a staple at my Thanksgiving table and never fails to delight. It's different from any other cranberry relish I've ever seen: it's not cooked- in fact, it's icy cold. It's not overly sweet. It's creamy, tangy, and a little spicy. Plus, it's pink. Like bubble-gum pink. Or, as the author calls it, somewhat less appetizingly, Pepto Bismol pink.

I've used horseradish root and jarred horseradish- both work, in my opinion. I'm sure plain or greek yogurt would also work if sour cream is not a part of your Thanksgiving meal. Sub unsweetened Nancy's Organic Cultured Soy Sour Cream for a vegan version. Make ahead of time, freeze, and enjoy!

Recipe courtesy of Susan Stamberg via NPR, and brought to my attention by Jesse. Thanks NPR, thanks Jesse!

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.")

Makes 1 1/2 pints.

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