Cranberry Relish by Susan Stamberg

While listening to NPR the other day, I heard about this famous recipe for cranberry relish.

Now don't turn up your nose immediately when it turns out that besides fresh cranberries, it also calls for a small onion and a good bit of horseradish.  Ruth Reichl, former editor of Gourment Magazine and author of a number of books centered around food, was talking with Susan Stamberg about this shockingly pink relish.

Here is the link to this fun story, along with the original recipe:

* 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," Stamberg says. "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.")

Makes 1 1/2 pints

I just finished making some, and it is SURPRISINGLY refreshing.  Of course, my conservative husband and his family are into the jellied cranberry sauce out of the can, so I will probably be the only one enjoying this little relish.  Sigh.  What's a gal to do but make herself happy?  ... and pawn off five little sacks of this taste treat to my friends this morning!