CRANB-RELISH-3 - Frozen cranberry relish with horseradish Susan Stamberg, former co-host of National Public Radio's All Things Considered, used to broadcast this recipe every year around Thanksgiving. She claimed it was her mother's, but it turned out that her mother got it from a Craig Claiborne column many years before. Very few people are neu- tral about this unusual, rather strong relish-they either love it or hate it. I'm in the former group.
200 g raw cranberries 1 small onion 100 g sugar 200 ml sour cream 30 g prepared white horseradish
(1) Grind the onion and cranberries together. (2) Add all the other ingredients and mix well. (3) Put in a plastic container and freeze. One hour before serving, move to the refrigerator to soften.
This relish is shocking pink in color, so plan your table setting accordingly.
Difficulty: easy. Time: 5 minutes preparation, overnight freezing. Precision: measure the horseradish.
Jan Wolitzky AT&T Bell Laboratories, Murray Hill, NJ USA wolit@mhuxd.att.com
Last modified: 9 May 2006 | 9 hits in May 2007 |