Susan Stamberg, former host of NPR All Things Considered and Weekend Edition, is famous in MY family for being the lady whose mother-in-law makes the best cranberry sauce in the world. Growing up we always made it with jarred horseradish, but it is MUCH better with the fresh stuff from Buffalo Street. It is good on turkey the day of Thanksgiving, but, in my opinion, GREAT on turkey sandwiches the next day.
If you’d like to hear Susan read you the instructions, go here: http://www.npr.org/templates/story/story.php?storyId=97115660
- 2 cups whole raw cranberries, washed
- 1 small onion
- 3/4 cup sour cream
- 1/2 cup sugar
- 2 Tbs horseradish (about 1 1/2 inches of a thick root)
- Grind the horseradish in your food processor
- Grind the raw berries and onion together. (“I use an old-fashioned meat grinder,” says Stamberg. “I’m sure there’s a setting on the food processor that will give you a chunky grind — not a puree.”) (I always use a food processor)
- 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. 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.”)