Pepto Bismol Pink, yet oh-so-zippy
THE Relish Recipe
Susan Stamberg’s mother-in-law’s recipe (NOT)* for cranberry relish, which she reads on the air every year, just before Thanksgiving Day.
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
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.
*Proof of my strong feelings about the need for open sharing — regarding source of this recipe: Years after she had begun sharing it, Stamberg learned the recipe had been clipped from the New York Times by her mother-in-law’s sister-in-law Marie Salinger. When, on the air, Stamberg told Times food editor Craig Claiborne about her having misattributed his recipe to her mother-in-law, Claiborne said, “I’ve gotten more mileage out of that recipe through NPR than I have since it was first published in the Times in 1959!” Good for Craig! To see what Stamberg has recently claimed is her favorite cranberry condiment, double click here on Garlicky Cranberry Relish.
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Copyright © 1999-2005 S.H. Klock/ The Recipe Reader / at Home Cookin’.