On Wed, 24 Nov 2004 09:02:18 -0600, zxcvbob >
wrote:

>For your shock and awe:
><http://www.npr.org/programs/morning/features/2001/nov/cranberry/011116.stamberg.relish.html>
>
>Mama Stamberg's Cranberry Relish
>(Craig Claiborne, 1959)
>
>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.
>
>
>Best regards,
>Bob


Don't knock it...I have had family members & guests ask for it over
and over again. I rather like it myself, even if it does look like
Pepto.

Boron