Crashing the Party with Cranberry Relish

Guess Who's Coming to Bob Edwards' Thanksgiving Dinner?

NPR Special Correspondent Susan Stamberg

NPR Special Correspondent Susan Stamberg hide caption

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Every year since 1971, as Thanksgiving approaches, NPR's Susan Stamberg goes on the air to read her mother-in-law's recipe for cranberry relish. This year, relish in hand, she tries to elbow her way into Morning Edition's annual Thanksgiving fantasy feast, and into the company of celebrity chefs.

Whether or not her relish warrants admission to the fantasy feast, listeners ask for it year after year. Here's the 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")

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.



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