Best Cranberry Relish

My wife and I heard about this on NPR about ten years ago and were intrigued with the recipe.
So we tried it and foisted on our unsuspecting relatives one Thanksgiving. Now they won't let us
come without it, in fact we have to make a double recipe and that disappears.


Mama Stamberg's Cranberry Relish
2 cups whole raw fresh cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar
Grind the raw berries and onion together using a food processor blade (you want it chunky).
Add everything else and mix.
Put in a plastic container and freeze.
Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw, then
out of the Fridge for about 20 minutes. ("It should still have some little icy slivers left.")
The relish will be thick, creamy, and shocking pink sort of like Pepto Bismol in color.
Makes 1 1/2 pints.


Have fun.