This is an old school recipe that was originally published in the New York Times in 1959. I started making it for Thanksgiving a decade ago and it's been a staple on our holiday table ever since. This relish has a tangy taste that cuts through and perks up the turkey and gravy. Bonus, it's also great on next-day turkey sandwiches!
* 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.