This is an amazing recipe that has become part of my families holiday tradition. My father {of all people!} stumbled across it on the Internet several years ago. My mom was willing {but reluctant} to try anything after looking at the can-o-cranberries year after year. It turned out to be something the whole family really enjoys. I admit, I do not like cranberries but I like this dressing because the horseradish gives a nice kick to the meal. I have misplaced the recipe and will have to post this at a latter time! Here are some pictures, so you can judge interest.

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Clearly, we are a family that loves NPR! I love NPR, and this is clearly a shameless plug. :)

Mama Stamberg's Cranberry Relish Recipe

by SUSAN STAMBERG

Avie Schneider, NPR

Preparing Mama Stamberg's cranberry relish. View gallery for the step-by-step experience.

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The Recipe's Origins

As Susan Stamberg has noted, her mother-in-law got the recipe from a 1959 New York Timesclipping of Craig Claiborne's recipe for cranberry relish. In 1993, Claiborne told Stamberg: "Susan, I am simply delighted. We have gotten more mileage, you and I, out of that recipe than almost anything I've printed."

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November 23, 2006

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.")

Makes 1 1/2 pints.

The photos below are from when I made the dish over Thanksgiving.