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Wednesday, November 25, 2020

Recipe Round Up: Cranberry Horseradish Relish

I'm posting this a little early, so you have a chance to make it for your Thanksgiving tomorrow, if you wish. This is the erroneously named Mama Stamberg's Cranberry Relish, a little modified. This was not actually her recipe, but the one she used. It was Craig Claiburne's recipe, I believe. This is Pepto Bismol pink, Barbie pink, and it is delicious. You could cut this recipe in half, but I wouldn't. If you have leftovers, freeze them again, and pull them out to eat with your Christmas roast beef.

Cranberry Horseradish Relish

2 cups whole raw cranberries, washed and sorted, leaves removed
1 small onion, peeled and quartered
1/2 cup sugar
3/4 cup sour cream
1/4 cup horseradish from a jar (you may use less, but not less than 2 tablespoons)

Grind the raw berries, onion and sugar together. I pulse them in my food processor. Add everything else and mix well. Do not add salt to it. I was tempted to do so one year, and it was awful. Put in a freezer container and freeze. Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. It should still have little slivers of ice in it when you serve. Makes 1-1/2 pints.

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