Relishing An NPR Thanksgiving Tradition

As longtime NPR listeners know, Susan Stamberg's mother-in-law's cranberry relish has become an institution ever since she first talked about it on "All Things Considered" in 1972.

It's been sampled by White House chefs, the rapper Coolio, and now, Here & Now hosts Robin Young and Jeremy Hobson, who talk to Stamberg about her holiday dish.

This 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.

Makes 1 1/2 pints

Ingredients:
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")

Instructions:
Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," Stamberg says. "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.")