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Susan Stamberg's Cranberry Relish Recipe

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Here, with Susan Stamberg's footnotes, is the recipe she reads on the air every year: Mama Stamberg's Cranberry Relish Recipe

Susan Stamberg's Cranberry Relish Recipe

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")
Susan Stamberg's Cranberry Relish Recipe

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.

Susan Stamberg's Cranberry Relish Recipe

Dec 01, 2002 06:50 PM | Comments (0)
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