Morning edition cranberry relish

Chacko says it goes back to a company founder. Now, nearly 90 years later, the farmer-owned cooperative has 2, employees. But he hopes that reaching younger buyers and globalizing will get more cranberries on the table. What's that? You're looking for a cranberry recipe?

Funny you should mention it, I have just the thing:. The 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. Grind the raw berries and onion together. I use an old-fashioned meat grinder. Someone had suggested substituting curry, Hyde says. The dining room, he says, "actually had a horseradish sauce.

So I took a little plastic container and filled up. It wasn't the way I know Mama Stamberg would appreciate, but it worked. He couldn't freeze it the recipe calls for that.

So it was served mushy-soupy. And the color was a bit off — not the traditional bright pink OK, Pepto Bismol pink, as some cruels have called it. The Kabul Mama Stamberg's was more bubble gum pink. But they liked it! In Afghanistan, Jonathan Terra says, it was the taste of home. It's the sight and smell of cranberries. It just doesn't exist anywhere else — cranberry is something that makes us think of being home. This year, in the U.

Grind the raw berries and onion together. Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. The relish will be thick, creamy and shocking 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.

Search Query Show Search. Community Calendar. One Small Step. Show Search Search Query. So if you miss this step, serve the cranberry relish anyway.

For horseradish lovers, this is delicious. Susan Stamberg, wishes that families will have a new tradition of their own with her recipe. Larry now brings it to every Thanksgiving meal and I love it — with a bite of turkey! The relish has a tangy taste that cuts through and perks up the turkey and gravy. Used with permission from National Public Radio. You are commenting using your WordPress.

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Add everthing else and mix. Put in a plastic container and freeze. Several hours before serving, move it from the freezer to the refrigerator compartment to thaw. It should still have some icy slivers left. The relish will be think, creamy and shockingly pink. A small amount goes a long way! Like this: Like Loading Leave a Reply Cancel reply Enter your comment here Fill in your details below or click an icon to log in:.