Morning Edition Features- Index

Susan Stamberg, Soprano Denise Konicek, Composer Rodney Lister
Mama Stamberg's Cranberry Relish

I'm happy to share my late mother-in-law, Marjorie Stamberg's, recipe. My family and I hope you enjoy it, and that it will become a tradition in your household. And remember, it's the recipe that SOUNDS terrible, but TASTES terrific! Happy holidays!
            -- Susan Stamberg

audio buttonListen as NPR's Susan Stamberg presents a variation of her annual Thanksgiving recipe for cranberry relish. This year she had assistance from composer Rodney Lister of the New England Conservatory of Music and soprano Denise Konicek.

See the sheet music online at
Check out Susan's broadcasting accomplishments on her bio page.

Mama Stamberg's Cranberry Relish Recipe

  • 2 cups raw cranberries
  • 1 small onion
  • 1/2 cup sugar
  • 3/4 cup sour cream
  • 2T Red Horseradish

    Grind the cranberries & onion together. Add remaining ingredients and mix. Put in a plastic container and freeze. Thanksgiving morning (or even the night before), move the container from the freezer to the 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). Makes 1 1/2 pints!

    If you'd like to see this being prepared by an actual stuffed animal, check it out at

    Garlicky Cranberry Chutney

    And here's a little something extra -- my TRULY favorite cranberry sidedish. It's from Madhur Jaffrey's Cookbook - East/West Menus for Family and Friends, published by Harper & Row, 1987

  • 1-inch fresh ginger
  • 3 cloves finely chopped garlic
  • 1/2 cup apple cider vinegar
  • 4 TBS sugar
  • 1/8 tsp cayenne pepper
  • l-lb. can cranb. sauce with berries
  • 1/2 tsp salt (or less)
  • ground black pepper

    Cut ginger into paperthin slices, stack them together and cut into really thin slivers.
    Combine ginger, garlic, vinegar, sugar and cayenne in a small pot. Bring to a simmer, simmer on medium flame about 15 minutes or until there are about 4 TBS liquid left.
    Add can of cranberry sauce, salt and pepper. Mix and bring to a simmer. Lumps are ok. Simmer on a gentle heat for about 10 minutes. Cool, store and refrigerate. It will keep for several days, if you don't finish it ALL after first taste!