[Magdalen] Cranberry Time.

[thedonboyd at austin.rr.com]

And since nobody else has done so, herewith I re-post a recipe for cranberry relish that Susan Stamberg of NPR used to give out every year.  I love it, but wouldn't dare to serve it without also having a more traditional cranberry sauce on the table.  I like it best with leftover turkey (or roast beef or even ham for that matter).  (the) Don in Austin

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.
---- Lynn Ronkainen <houstonklr at gmail.com> wrote: 
> ok, lovely cranberry relish recipe that might be *like* your Bob Evans 
> (maybe better)
> 
> 1 thin skinned orange, unpeeled, diced
> 1 red delicious apple, unpeeled, diced
> 2 C fresh cranberries
> 2 tablespoons diced crystallized ginger (dried and sugar crystal coated)
> 1/3 C honey (maybe a bit more)
> 
> Refrigerate in a closed container for at least an hour before serving.
> 
> Delicious (if I do say so my self... the recipe is from a friend but I've 
> 'paired' it with the sliced canned cranberry 'jel' that is a must-have on 
> our table, for years : )
> 
> Lynn
> 
> Put all but honey into a food processor  with a large bowl (Cuisinart type) 
> and 'pulse' to mix. This is not supposed to be creamy, but with visible bits 
> of the ingredients showing in it
> 
> website: www.ichthysdesigns.com
> 
> When I stand before God at the end of my life I would hope that I have not a 
> single bit of talent left and could say, "I used everything You gave me." 
> attributed to Erma Bombeck
>  "Either Freedom for all or stop talking about Freedom at all" from a talk 
> by Richard Rohr
> 
> --------------------------------------------------
> From: "Cantor03--- via Magdalen" <magdalen at herberthouse.org>
> Sent: Friday, November 27, 2015 2:26 PM
> To: <magdalen at herberthouse.org>
> Cc: <Cantor03 at aol.com>
> Subject: [Magdalen] Cranberry Time.
> 
> >
> > The cranberry relish included in our Bob Evans Restaurant "Family  Feast"
> > yesterday (and today, and probably tomorrow, too) is the best part of  the
> > meal.  Their recipe seems to include some orange, and other  undefined
> > additives.
> >
> > There has been heavy television advertising for cranberries,  especially
> > the ones with the old duffer (description by another old duffer) and 
> > young
> > man in the flooded cranberry bog, and sponsored by Ocean Spray
> > Brand.
> >
> > This gives the impression that the most important cranberry harvest  is
> > along the Atlantic Coast.  This is a misconception, since more  than
> > half the USA harvest is from the bogs along the Wisconsin River
> > Outwash Plains in Central Wisconsin.  In fact Wisconsin produces  more
> > cranberries than the rest of the USA put together.
> >
> > The biggest producer company is by far the Northland Company, which
> > does have some bogs out of Wisconsin, including in Massachusetts.
> >
> > So look for Northland Brand Cranberries.  I found them here at  one
> > of our supermarkets.
> >
> > Move over Ocean Spray.
> >
> >
> > David Strang. 
>