NPR's Susan Stamberg has offered listeners her mother-in-law's recipe for Thanksgiving cranberry relish, every year since the early 1970s.
Most staffers at WUWM have heard her rattle off the ingredients but never tasted the dish. So this week, WUWM's Web Specialist Michelle Maternowski brought in a batch of Mama Stamberg’s cranberry relish for sampling.
Before digging in, WUWM's Ann-Elise Henzl remarked, "I have a feeling it is quite disgusting."
But once we all tried a spoonful, the compliments started flowing. "It's a refined coleslaw." "I am actually pleasantly surprised." "Mmmm, I love the horseradish!" "I was really afraid of it, but it's not bad."
The cranberry relish is not for everyone. "I would never, ever put that on my plate at Thanksgiving dinner, but it is not disgusting," WUWM's LaToya Dennis says.
Despite the relish's bright pink color, in the end we thought it was worth making. We recommend trying it on a roast beef sandwich or as a dip.
Have you dared to try it? Here's the recipe:
Mama Stamberg's Cranberry Relish
Makes 1 1/2 pints
- 2 cups whole raw cranberries, washed
- 1 small onion
- 3/4 cup sour cream
- 1/2 cup sugar
- 2 tablespoons horseradish from a jar
- Grind the raw berries and onion together - chunky, not a puree.
- Add everything else and mix.
- Put in a plastic container and freeze.
- Early Thanksgiving morning, move it from freezer to refrigerator to thaw - it should have icy slivers in it when served.
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