I finally have a new camera card. It took forever to get here and when it arrived, we saw that it came from New Jersey -- no doubt delayed by Hurricane Sandy.
A few days ago Mr. Squash asked if we could make the "NPR Cranberry Relish" that we always hear being made each year around this time. Actually, it is a recipe from NPR's Susan Stamberg's mom. She calls it Mama Stamberg's Cranberry Relish.
This is Mr. Squash's "preferred" cranberry sauce for Thanksgiving. He loves it when it comes out of the jar whole with the can ring impressions still on it! I have a feeling there are a lot of others who feel the same way.
We'll have both this year and I'm going to show you how to make Mama Stamberg's Cranberry Relish. Start by washing two cups of fresh cranberries.
Place the washed berried in your food processor.
Add a small chopped onion. At this point you're supposed to pulse the two together for a chunky grind. I forgot to do this, but it didn't seem to be a problem in the end. Add 3/4 cup sour cream (I use Daisy Light sour cream).
Finally add a half cup of sugar and 2 tablespoons of horseradish (whichever kind your prefer).
Pulse this all together until you have a fairly rough grind -- you don't want it to be smooth.
Place the sauce in freezer containers and freeze until the morning of Thanksgiving when you want to take it out and put it in the refrigerator to thaw. Susan says it should have a few icy slivers left in it. She says it has a tangy taste and is great on leftover turkey sandwiches!
We have friends from Oregon coming for Thanksgiving and staying the weekend. What are you doing?