by Sue Stamberg
Makes: 1½ pints (4 to 6 servings). Preparation time: 10 minutes, plus overnight freezing.
- 2 C. Whole Raw Cranberries (Washed)
- 1 Small Onion
- ¾ C. Sour Cream
- ½ C. Sugar
- 2 T. Red or White Horseradish*
In a food processor, grind the Cranberries and Onion to a chunky consistency, not a puree.
Add the Sour Cream, Sugar and Horseradish (*Red is milder than White). Blend it all together.
Place the Relish into a plastic container and freeze overnight or longer. On Thanksgiving morning, let it thaw.
Serve to the table while the Pink Relish is still somewhat icy when mixed with a spoon.
It has a tangy taste that perks up the Turkey and Gravy. Also good on Turkey Sandwiches the next day.
”Cranberries” - These are the fruit of an evergreen shrub that is grown partially submerged in a bog. The US, Canada and Chile account for 97% of the world's production. They were first cultivated in the US in Dennis, MA. on Cape Cod in 1816. Although associated with Massachusetts, Wisconsin produced more Cranberries than any other state. The berries emerge green and turn red when ripe. They are usually harvested right AFTER the first frost of the season. They are very acidic to the taste. Cranberry Juice consumption has been credited in fighting urinary tract infections and warding off kidney stones, but the debate continues. Ocean Spray (a 700 member Agricultural Cooperative), founded in 1930, is the best known brand for Cranberry products in the US. The company name (and logo), however, came from a well-known fish company it acquired in Washington state in 1957.
