This year, Mama Stamberg's relish shares the table with cranberry chutney on NPR , 17 Nov 23

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Source-https://www.npr.org/2023/11/17/1212912664/this-year-mama-stambergs-relish-shares-the-table-with-cranberry-chutney

Recipe, Madhur Jaffrey's Cranberry Chutney
1-inch piece fresh ginger
3 cloves finely chopped garlic
1/2 cup apple cider vinegar
4 tablespoons sugar
1/8 tsp cayenne pepper
1-pound can cranberry sauce with berries
1/2 teaspoon salt (or less)
ground black pepper

Cut ginger into paper-thin slices, stack them together and cut into really thin slivers. Combine ginger, garlic, vinegar, sugar and cayenne in a small pot, and simmer on medium flame about 15 minutes or until there are about four tablespoons of liquid left. Add can of cranberry sauce, salt and pepper. Mix and bring to a simmer. Simmer on a gentle heat for about 10 minutes. Cool, store and refrigerate.

Makes about 1 1/2 cups.

Mama Stamberg's Cranberry Relish

2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar ("red is a bit milder than white&quot
Grind the raw berries and onion together.
Add everything else and mix.
Put in a plastic container and freeze.

Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. (It should still have some little icy slivers left.)

The relish will be thick, creamy, and shocking pink. (OK, Pepto Bismol pink, according to some mis-guided listeners.) It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.



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