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.
