Mama Stamberg's Cranberry Relish

Ingredients

1. 2 cups whole raw cranberries, washed
2. 1 small onion
3. 3/4 cup sour cream
4. 1/2 cup sugar
5. 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.”)

Notes

• 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.
• Original: https://www.npr.org/2006/11/23/4176014/mama-stambergs-cranberry-relish-recipe