On Wed, 24 Nov 2004 16:14:23 GMT, "Rick & Cyndi"
> wrote:

>
>"zxcvbob" > wrote in message
...
>> 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
>===============
>
>I made this (that!) last year and it was divine!!

Yep. Good stuff. I made a batch last night, in fact. I went a little
overboard on the relishes this year; we're having 3 kinds of cranberry
and one that's blackberry-orange.

Regards,
Tracy R.