Mamas Cranberry Relish Recipes

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MAMA STAMBERG'S CRANBERRY RELISH RECIPE



Mama Stamberg's Cranberry Relish Recipe image

My brother made this for Thanksgiving, and it is a delicious unique combination. Delicious on leftover turkey or roastbeef sandwiches. The recipe is recited evey year on NPR by Susan Stamberg at Thanksgiving.

Provided by KelBel

Categories     Berries

Time 5m

Yield 1 1/2 pints

Number Of Ingredients 5

2 cups raw cranberries
1 small onion
1/2 cup sugar
3/4 cup sour cream
2 tablespoons horseradish

Steps:

  • Grind the cranberries and onion together.
  • Add remaining ingredients and mix.
  • Put in a plastic container and freeze.
  • An hour before serving, move the container from the freezer to the refrigerator compartment to thaw.
  • The relish will be thick, creamy, and shocking pink.

Nutrition Facts : Calories 591.6, Fat 24.4, SaturatedFat 15.1, Cholesterol 50.6, Sodium 127.7, Carbohydrate 94, Fiber 7.1, Sugar 75.5, Protein 4.8

MAMA STAMBERG'S CRANBERRY RELISH



Mama Stamberg's Cranberry Relish image

Heard this recipe on NPR and was pleasantly surprised that the strange ingredients garnered such a great cranberry dish. All credit must go to NPR's Susan Stamberg who shares this recipe on air every year at Thanksgiving time.

Provided by Emily

Categories     Berries

Time 20m

Yield 1 1/2 pints, 20 serving(s)

Number Of Ingredients 5

2 cups cranberries, whole, raw, washed
1 small onion, small means should be able to cup hand around onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons prepared horseradish, red is a bit milder than white

Steps:

  • Grind the raw berries and onion together. (use an old-fashioned meat grinder or a food processor) - it should be chunky 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.

MAMA STAMBERG'S CRANBERRY RELISH



Mama Stamberg's Cranberry Relish image

Editor's Note: As Susan Stamberg has noted, her mother-in-law got the recipe from a 1959 New York Times clipping of Craig Claiborne's recipe for cranberry relish. In 1993, Claiborne told Stamberg: "Susan, I am simply delighted. We have gotten more mileage, you and I, out of that recipe than almost anything I've printed. " My...

Provided by Lynnda Cloutier

Categories     Fruit Sauces

Time 10m

Number Of Ingredients 5

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")

Steps:

  • 1. 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.
  • 2. 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.")

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