This shocking pink version of cranberry relish comes from NPR special correspondent Susan Stamberg’s mother-in-law. It’s legendary and incredibly delicious, especially on turkey sandwiches.

2 cups whole raw Oregon cranberries, washed
1 small white onion, quartered
3/4 cup sour cream
1/2 cup sugar
1 tsp kosher salt
2 Tbsp freshly grated horseradish (or 3 Tbsp from a jar)

1. The night before, use a food processor to pulse the cranberries and onion until
they are still slightly chunky. Stop before you have a smooth puree. Add the other
ingredients and combine well. Put the relish in a plastic container with a lid and
freeze.

2. The next morning, put the frozen relish in the refrigerator to thaw slightly. It should
retain some of its icy slivers when served.

Makes 1 1/2 pints

Recipe by Susan Stamberg

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