Mama Stamberg’s Cranberry Relish

• 2 cups whole raw cranberries, washed
• 1 small onion
• ¾ cup sour cream
• ½ cup sugar
• 2 tablespoons horseradish from a jar (“red is a bit milder than white”)

Makes 1 1/2 pints

1. Grind the raw berries and onion together. (“I used 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.”)
2. Add everything else and mix.
3. Put in a plastic container and freeze.
4. Early Thanksgiving morning, move it from the freezer to refrigerator compartment to thaw. (“It should still have some little icy slivers left.”)
5. The relist 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.”)

Submitted by Sam Longstreet