Revolutionary Cranberry and Horseradish Relish

Revolutionary Cranberry and Horseradish Relish

This is an adaptation of Mama Stamberg’s Cranberry Relish, a recipe Susan Stamberg’s mother-in-law – yes, that Susan Stamberg, from NPR! – clipped from a 1959 piece by Craig Claiborne in the New York Times.

Sure, it’ll cause a stir at your Thanksgiving table. But a tasty one. It’s also good spread on a turkey sandwich or alongside steak or lamb.

Makes about 2 1/2 cups

  • 12 ounces fresh or frozen cranberries
  • 2 large shallots, peeled, trimmed, and quartered
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 3 tablespoons prepared horseradish
  • 1 tablespoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

In the bowl of a food processor, combine cranberries, shallot, and sugar and pulse to roughly mince. Transfer mixture to a bowl and stir in sour cream, horseradish, salt, and pepper. Refrigerate for at least one hour before serving.