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The Relish Recipe

Here, with Susan Stamberg's footnotes, is the recipe she reads on the air
every year.

Mama Stamberg's Cranberry Relish

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," says Stamberg. "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. It has a tangy taste that cuts through and perks up the turkey and
gravy. It's also good on next-day turkey sandwiches, and with roast beef.")
Makes 1-1/2 pints