There was a cranberry sauce that was talked about on this newsgroup a few
years ago. I don't remember who posted it. It contained horse radish. It was
kind of the color of pepto bismal. I have lost the recipe and would like to
make it for thanksgiving. Me and my English son in law really liked it.
Could anyone remember it and post it please

On Tuesday, November 10, 2015 at 2:24:56 PM UTC-8, Phyllis Stone wrote:
> There was a cranberry sauce that was talked about on this newsgroup a few
> years ago. I don't remember who posted it. It contained horse radish. It was
> kind of the color of pepto bismal. I have lost the recipe and would like to
> make it for thanksgiving. Me and my English son in law really liked it.
> Could anyone remember it and post it please

Probably this one, from an npr personality:

http://www.npr.org/2006/11/23/417601...-relish-recipe

Every year as Thanksgiving approaches, fans ask NPR's Susan Stamberg for her mother-in-law's recipe for cranberry relish.

"It sounds terrible but tastes terrific," Stamberg says of the Pepto Bismol-pink dish.

Below is the cranberry relish recipe, and a bonus recipe for another Stamberg favorite -- garlicky cranberry chutney.

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. Its also good on next-day turkey sandwiches, and with roast beef.")

Makes 1 1/2 pints.