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!

Who? Me? Cook?

"What is your favorite holiday recipe?" asked a columnist who writes for the Grand Junction Senior Beacon.  She asked, also saying that she would like to take my picture and have my favorite recipe in the upcoming November issue, along with several other contributors.  We had just come out of an evening meeting at church last week when she caught me, and I was actually thinking of how quickly I could jump into my pj's and then into a warm bed.  Food was not on my radar when the clock was nearing 9 pm.

Taken a little off-guard by her question, my first thought was of the shockingly pink cranberry relish that Susan Stamberg shared several years ago on the radio.  I had made that, and it was a bit different from what others might share.  Then I gave the old brain a minute more to think and said, "well, it is not my recipe, and err...actually, I don't cook it, because my husband is outstanding in the culinary category, but I can tell you what it is and give you an internet link to the recipe."  By this time, Writer Lady could hardly back out of her offer to feature my favorite holiday recipe. So she went ahead and took my mug shot and wrote down the information.

Here, let me just do a cut and paste job and reveal the Gene Amole Recipe for Thanksgiving Stuffing that my husband makes semi-annually (we like it with chicken in the summer, too.)

from Living The Grand Life: 

I first started posting this recipe in 2007. Folks seem to like it. We still make it every year. Here it is again so that you can get your shopping list finished. 

Gene Amole was a columnist for the Rocky Mountain News. He was a hometown writer who knew the city well and wrote on a variety of topics.

In 1982, he was looking for a Thanksgiving topic. In desperation he published his recipe for stuffing.

In 1998 he wrote about this about his recipe column: "It was a smash. I had more favorable comments about that column than anything I had written previously. Since then, I have reprinted it twice, the last time eight years ago, but I still get a flood of requests each year to send people copies because they had lost theirs."

 And so he printed the recipe one final time in November of 1998.

My wife is from the south and always had cornbread stuffing. I grew up in Denver and was used to a rather plain white bread stuffing. We adopted this recipe as a new family tradition and have enjoyed it for many years. It is a recipe that responds well to variations. I like to use a whole pound of Italian sausage and Texas pecans.

Gene Amole’s Thanksgiving Turkey Stuffing

20 slices of white bread (or use a package of dried bread cubes)
6 slices of dark, Jewish pumpernickel (don't leave this out)
1 tablespoon salt
1 teaspoon pepper
1 tablespoon sage
½ pound breakfast sausage
½ pound Italian sausage
1 cup chopped celery
1 cup chopped onion
1 cup chopped walnuts, pecans or macadamia nuts
3 to 4 tablespoons chopped fresh parsley
1 to 2 Granny Smith or Jonathan apples
Handful of cranberries
2 cups thick-sliced mushrooms
¼ lb. butter
2 cans chicken broth
2 tablespoons Harvey's Bristol Cream or jug sherry

Gene Amole’s directions:
Now, relax. It is impossible to screw up turkey stuffing. First, let's assume you are roasting a 15-20 pound bird. You'll need about 20 slices of white bread and a half-dozen slices of dark, Jewish pumpernickel. Lightly toast and cut each slice into crouton-size cubes and put into a large bowl.

It's a good idea to mix spices separately in a small bowl. Combine a tablespoon of Salt with a teaspoon of Pepper and a tablespoon of Sage. Be careful not to use too much salt because there is salt in some of the ingredients. Next, mix the spices and sprinkle them over the bread cubes.

Now, you are ready to go to the stove. Crumble and brown in a skillet a half-pound each of breakfast sausage and Italian sausage. Drain off the grease and remove sausage with a slotted spoon and add to the bowl with the bread crumbs and spices.

Add a cup each of chopped celery, chopped onion and chopped walnuts. If you are a big spender, use macadamia nuts instead of walnuts. Add three or four tablespoons of chopped, fresh parsley. Peel, core, chop and add one or two Granny Smith or Jonathan apples. I like to mix in a handful or so of fresh cranberries for color. To all of this, add a couple of cups of mushrooms, sliced thick.

The last thing to add is the liquid. Melt a quarter-pound of butter in two cups of canned chicken broth. After it is blended, add two tablespoons of either Harvey's Bristol Creme or jug sherry. Take a little nip for yourself.

You are almost there. Drizzle the liquid over the ingredients in the large bowl. I like a reasonably fluffy stuffing. You can add more liquid if you like. Toss the bread cubes and spices with the liquid until evenly mixed.

Food science no longer recommends stuffing the bird. We make up the recipe and bake it in a ceramic casserole dish. I guess that makes it dressing as opposed to stuffing - whatever you call it, it's good.

LED Lighting for Decoration

Coming up with a new lighting decoration for Thanksgiving dinner being served after the sun goes down, here is an idea: use LED cool white bulbs.  What are the advantages of LED bulbs?

Here is a good summarization of LED cool white lights:

LEDs present many advantages over incandescent light sources including lower energy consumption, longer lifetime, improved robustness, smaller size, faster switching, durable and reliable. However, they are relatively expensive and require more precise current and heat management than traditional light sources. Current LED products for general lighting have higher costs than fluorescent lamp sources of comparable output.

Also, the lights are stated to have a 25,000 hour average light bulb life.  The purchased light string consisting of 30 bulbs was less than $5.

Michael's had last-of-season silk flowers on sale for 90% off, so I bought a bunch of sunflowers and cut out the centers of the stamins so that a LED bulb could be pulled through.  Silk foliage was added, and the resulting lighted garland now decorates the window sill of one of the dining area windows. This was an inexpensive Thanksgiving decoration project for less than $10.

 Although the cool lights do not emit a "warm" glow, hopefully the candles on the table centerpiece will add to the soft lighting ambience. 

Please visit  tomorrow for a famous cranberry relish recipe supplied via an NPR podcast.