Mama Stamberg's Cranberry Relish Recipe from Susan Stamberg and NPR
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Mama Stamberg's Cranberry Relish
Maybe it's been since 1993 that I have known Susan Stamberg as an NPR mainstay and probably November 1993, when I became aware of this shocking pink cranberry relish -- and I have been imposing Mama Stamberg's cranberry relish on every Thanksgiving dinner ever since, whether the host likes it or not, whether they asked for it or not, and whether or not anyone actually eats any.
Just throw everything into a food processor and it's ready to throw into the freezer -- the most important step. Or, you can use a blender or a hand blender. But still, be sure to throw it all into a plastic container and throw it into the freezer for a deep freeze at least for a night. But please be sure to take it out of the freezer and let it thaw on its own before serving.
Happy Thanksgiving everyone!
Mama Stamberg's Cranberry Relish Recipe's Origins
As Susan Stamberg has noted, her mother-in-law got the recipe from a 1959 New York Times clipping 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."
Ingredients
- 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")
Preparation 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.")
- 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. It’s also good on next-day turkey sandwiches, and with roast beef.")
- Makes 1-1/2 pints.
About Mama Stamberg and Her Famous Cranberry Relish
The infamous Mama Stamberg's Cranberry Relish recipe is a quirky, bold-tasting holiday dish that has become a beloved and sometimes divisive staple for listeners of NPR. Known for its unconventional mix of cranberries, onion, sour cream, sugar, and horseradish, the relish stands out not just for its shocking pink color but for its sharp and tangy flavor. Over the years, the relish has gained a cult-like following thanks to NPR's longtime host Susan Stamberg, who shares the recipe each holiday season, creating both nostalgia and controversy around the Thanksgiving table.
Susan Stamberg: An NPR Icon
Susan Stamberg is a veteran journalist, widely recognized as one of NPR's foundational voices. She was the first female host of an evening news program, breaking new ground with NPR's All Things Considered. Since joining NPR in the early 1970s, Stamberg has captivated audiences with her unique interviewing style, warmth, and wit. Her contributions have helped shape public radio, making it a staple in American households. For many, hearing Stamberg on NPR is like hearing from an old friend, a comforting voice bringing reliable journalism with a personal touch.
Susan Stamberg’s Role in Popularizing the Cranberry Relish
In 1971, Susan Stamberg shared her mother-in-law's cranberry relish recipe on the air for the first time, inadvertently creating a tradition. What started as a single recipe share evolved into an NPR Thanksgiving ritual. Despite the relish’s bold ingredients and divisive taste, the recipe has been requested and re-shared each year, gaining notoriety and affection from fans and skeptics alike. Stamberg's yearly recounting of the recipe has given listeners a sense of shared experience, bringing a personal and lighthearted touch to the often hectic holiday season.
The Origins of Mama Stamberg's Cranberry Relish Recipe
Mama Stamberg’s Cranberry Relish recipe is based on a recipe originally printed in The New York Times in 1959, by legendary food writer Craig Claiborne. Stamberg’s mother-in-law clipped the recipe, and it eventually became part of her family's Thanksgiving tradition. The relish, with its unique blend of sweet, sour, and spicy flavors, caught Claiborne's attention years later, and he famously told Stamberg, “We have gotten more mileage, you and I, out of that recipe than almost anything I’ve printed.” The relish's fame has grown as a testament to both Stamberg's influence and NPR's loyal following.
The Legacy of Mama Stamberg's Relish
Mama Stamberg's Cranberry Relish has become a symbol of holiday fun and experimentation, challenging traditional Thanksgiving flavors with its unexpected twist. It’s also a conversation starter, inspiring countless stories and opinions each year. For listeners, the recipe represents more than just food; it embodies the spirit of NPR's connection with its audience, as people anticipate its broadcast each year, whether they make it themselves or simply enjoy the story behind it. This quirky recipe continues to inspire a new generation to add a little unexpected zest to their Thanksgiving celebrations.