QuiltE,
I'm happy to share this recipe with you…
It's super easy to make and can be increased or decreased to your needs. This year I cut the recipe in half which still gave me 2 cups of relish! Of course you can adjust the ingredients also as per your tastes if you want it hotter, sweeter, more or less onion etc. I used low fat sour cream this year and it was still wonderful. Since it's frozen, the relish keeps very well. In past years, I've made extra relish and have enjoyed it in the summer also.
Mama Stamberg's Cranberry Relish
2 cups whole raw cranberries
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish (more or less to taste)
Grind the raw berries and onion together in a food processor until you have a chunky grind — not a puree.
Place in a bowl, add everything else and mix.
Put in a plastic container and freeze.
Makes 1 1/2 pints.
Although the original recipe doesn't call for it, I always add a pinch or so of salt, as the salt really brings all of the other flavors together.
The relish will be thick, creamy, and shocking pink. (Pepto Bismol pink) It has a tangyness that perks up the turkey and gravy. It's also good on leftover turkey sandwiches, as well as with prime rib, roast beef etc.
The day you plan on serving it, move relish from the freezer to the refrigerator ahead of time to thaw a bit. It should still have some little icy slivers left.
I'm watching my weight, and have gotten into the habit of buying at the grocery store the small individual ice cream (like they serve in hospitals), so this year I froze my relish in the small recycled ice cream containers which gives very nice individual 1/2 cup servings. I did not defrost them ahead of time but waited until the last minute to pull from the freezer. I turned them upside down under warm running water to help unmold and served them up. They looked very pretty. :P Hope you enjoy!