I heard Susan Stamberg talk about this cranberry relish several years on NPR, and the recipe sounded totally irresistible. I loved her description of the relish being Pepto Bismol pink, and it certainly is pink!
It’s super easy to make and adds a lovely freshness and tartness to roast turkey, or any other roasted meat for that matter.
2 C whole raw cranberries, washed
1 medium onion, chopped
3/4 C sour cream
1/2 C sugar
2 Tbsp horseradish
Pulse the cranberries and onion together in a food processor, so that you have a chunky texture.
Add the other ingredients and mix well.
Freeze for about half an hour in a plastic container before serving.
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