Mama Stamberg's Cranberry relish

Kathy's Pete · **Posted:** Wed Nov 27, 2013 7:05 am

This came up in another thread, but to limit the drift of that thread I thought I'd post here. It is not a recommendation...

Quote:

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. Its also good on next-day turkey sandwiches, and with roast beef.")

Makes 1 1/2 pints.

http://www.npr.org/2013/11/26/247363306/susan-stambergs-other-favorite-holiday-cranberry-dish

The link also has a Madhur Jaffrey Cranberry Chutney recipe that Susan Stamberg like even more than her M-I-L's relish recipe.

Amy · **Posted:** Wed Nov 27, 2013 7:08 am

I can't even begin to say how wrong this is...

Amy

ldkelley · **Joined:** Tue Dec 23, 2008 8:06 pm **Posts:** 935

Hahahaha, my husband LOVES this. This is the one dish he wants at Thanksgiving. He brought it with him to the relationship, too. I had never heard of it. The best I can say is that it isn't as bad as you think it is.

--Lisa

Amy · **Posted:** Wed Nov 27, 2013 8:38 am

ldkelley wrote:

The best I can say is that it isn't as bad as you think it is.

--Lisa

You mean it's only disgusting?

Amy

ldkelley · **Joined:** Tue Dec 23, 2008 8:06 pm **Posts:** 935

Amy wrote:

ldkelley wrote:

The best I can say is that it isn't as bad as you think it is.

--Lisa

You mean it's only disgusting?

Amy

Good enough I eat a spoonful every year, bad enough that I throw out leftovers.

Asher says "Coq a Vin used to be unpopular peasant food.

"

--Lisa

Amy · **Posted:** Wed Nov 27, 2013 10:01 am

Yeah, and lobster used to be served to inmates.

Amy

gardnercook · **Posted:** Wed Nov 27, 2013 11:24 am

A friend just posted this on FB raving about how great it was....even using the canned cranberry.
I am looking forward to trying it, although I am only in charge of pies this year. I may make T-day dinner on Sunday when friends come over and I will try this version.

Madhur Jaffrey’s Ginger Garlic Cranberry Chutney

from Madhur Jaffrey’s cookbook East/West Menus for Family and Friends
makes about 1½ cups

Ingredients
1-inch piece fresh ginger
3 cloves finely chopped garlic
½ cup apple cider vinegar
4 tablespoons sugar
1/8 tsp cayenne pepper
1-pound can cranberry sauce with berries
½ teaspoon salt (or less)
ground black pepper

Directions
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 four tablespoons of liquid left.

Add can of cranberry sauce, salt and pepper. Mix and bring to a simmer. Simmer on a gentle heat for about 10 minutes.

Cool, store and refrigerate.

wino · **Posted:** Wed Nov 27, 2013 1:55 pm

Inuit feed their Huskies Arctic Char..............

fitzie · **Posted:** Wed Nov 27, 2013 2:37 pm

I think it's all what you grew up with. We have friends who prepare a beautiful Thanksgiving spread but never make gravy. When I asked her why, she said she never thought of it!

fitzie

TheFuzzy · **Posted:** Wed Nov 27, 2013 7:17 pm

Ilene,

Seems like that would work with fresh cranberries, too; you'd cook them with the spices.

Cookaholics Bulletin Board

Mama Stamberg's Cranberry relish

Who is online