In preparation for tomorrow, I've just made the Mama Stamberg's
Cranberry Relish. May I be one of the first (in this post!) to
say that it rocks!

My initial taste proved it to be just slightly (too) sweet so I
added an additional 1/2 cup of Cranberries and a pinch of salt.
I wouldn't call it Pepto Bismol pink, either... but it definitely
is a 'feminine' shade. Of course, with the addition of a little
more horseradish - even the men that don't eat quiche may like
this. LOL

Oh my stars is it delicious!

Cyndi
(remove a "b" to reply)



Here's the original recipe:

Mama Stamberg's Cranberry Relish

2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar ("red is a bit milder than
white")

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.")

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. It's also good on next-day turkey sandwiches, and with
roast
beef.") Makes 1-1/2 pints

On Thu, 27 Nov 2003 00:03:38 GMT, "Rick & Cyndi"
wrote:


In preparation for tomorrow, I've just made the Mama Stamberg's
Cranberry Relish. May I be one of the first (in this post!) to
say that it rocks!

My initial taste proved it to be just slightly (too) sweet so I
added an additional 1/2 cup of Cranberries and a pinch of salt.
I wouldn't call it Pepto Bismol pink, either... but it definitely
is a 'feminine' shade. Of course, with the addition of a little
more horseradish - even the men that don't eat quiche may like
this. LOL

Oh my stars is it delicious!

If you think it's good tonight, wait'll you defrost it tomorrow.

I use white horseradish, though, and a bit more than the recipe calls
for. I have been tweaking the recipe a bit over the years. Nothing
wrong with the basic, but I have used sweeter or hotter onions, a bit
more or less of the horseradish, or freshly grated...you know...just
to make it fun. This year I did even more experimenting and made it
with Splenda & reduced fat sour cream. I'm savin' my calories for the
pie!!!

If you use red onions & the red horseradish you can get some neat
color variation, too.

Boron

"Boron Elgar" wrote in message
...
: On Thu, 27 Nov 2003 00:03:38 GMT, "Rick & Cyndi"
: wrote:
:
:
: In preparation for tomorrow, I've just made the Mama
Stamberg's
: Cranberry Relish. May I be one of the first (in this post!)
to
: say that it rocks!

: snip
:
: If you think it's good tonight, wait'll you defrost it
tomorrow.
:
: I use white horseradish, though, and a bit more than the recipe
calls
: for. I have been tweaking the recipe a bit over the years.
Nothing
: wrong with the basic, but I have used sweeter or hotter onions,
a bit
: more or less of the horseradish, or freshly grated...you
know...just
: to make it fun. This year I did even more experimenting and
made it
: with Splenda & reduced fat sour cream. I'm savin' my calories
for the
: pie!!!
:
: If you use red onions & the red horseradish you can get some
neat
: color variation, too.
:
: Boron
=------------

I did use the white horseradish and actually used a little bit
more than was called for. I also went ahead and dropped it off
at the folk's house so I'm not tempted to "taste test" any more
of it! I feared that none would be left for tomorrow if I
didn't. G


--
Cyndi
Remove a "b" to reply

In article ubbxb.118385$Dw6.543820@attbi_s02,
"Rick & Cyndi" wrote:

In preparation for tomorrow, I've just made the Mama Stamberg's
Cranberry Relish. May I be one of the first (in this post!) to
say that it rocks!

Agreed. I made two cranberry sauces/relishes this year -- "Mama
Stamberg's" (which, according to what I found on the Web, originated
with Craig Claiborne) and Greg Morrow's (except I used a small lemon and
small lime instead of the orange he uses, merging another family's
recipe into this one). I figured I'd make two because horseradish is a
love/hate food. _Both_ disappeared. I'll have to make more for the
leftover turkey.

I used white commercially-prepared horseradish, BTW, and a tad more of
it than the recipe calls for.

sd