Mama Stamberg's Cranberry Relish


  • 2 cups whole raw cranberries, washed
  • 1 small onion
  • 3/4 cup sour cream
  • 1/2 cup sugar
  • 2 tbs Kelchner's Horseradish from a jar


Grind the raw berries and onion together. (You can use an old-fashioned meat grinder or there should be a setting on the food processor that will give you a chunky grind — not a puree.)

Add Kelchner's Horseradish and everything else, mix.

Put in a plastic container and freeze.

Several hours before serving, move it from the freezer to the refrigerator compartment to thaw. (It should still have some icy slivers left.)

The relish will be thick, creamy and shockingly pink.

The relish has a tangy taste that cuts through and perks up the turkey and gravy. It's also good on next-day turkey sandwiches, and with roast beef.

Read "We Trace Mama Stamberg's Cranberry Relish Back To Its Horseradishy Roots" on NPR

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