Steve, from Half-fast Cycling Club wrote about the passing of an illustrious, integrity-full journalist, Susan Stamberg, who passed away last week at the age of 87. Part of Steve’s post talks about one of her famous recipes for Cranberry Relish. I decided to take a crack at the recipe this afternoon.
I don’t have a food processor, but I do have a blender. It was a pain in the butt to chop the cranberries and onions with the blender. Using small batches, and putting the ones that didn’t get chopped in with consecutive small batches, finally they were ready to add the rest of the ingredients to. That was easy. Next was trying to find a plastic container to put the mixture into. Not easy, as I almost exclusively use glass, or compostable or silicon freezer bags. I decided against bags after finding 2 plastic sandwich containers on the top of the fridge.
Thanks, Steve, and thanks, Susan Stamberg, for the recipe.
Tao Talk 
Oh I love that you tried this as a result of Steve’s post, Li in honor of Susan Stamberg. Well, how was it?
❤️
LikeLiked by 1 person
Cindy, it goes into the freezer until Thanksgiving and is thawed the morning of. Once I taste it, I will do an update on the post.
LikeLike
I don’t know about cranberries and onions…think I’ll stick to sugar. What did you think? (K)
LikeLiked by 1 person
Kerfe, the onions combined with the horseradish gives a savory aspect, and the sugar helps with the tartness of the cranberries. The sour cream gives it a good texture. Cindy asked also. From the bit I tasted on the spoon I used to mix it and put it into the freezer containers, it tasted great. The real test will be on Tgiving, after I thaw it and use it on Tgiving foods. Maybe do a small batch?
LikeLiked by 1 person
Maybe. But I’ll probably make traditional cranberries for Thanksgiving.
LikeLiked by 1 person
Lisa, it looks great. I too was wondering about the onions, but I see your comment above and it makes more sense to me now.
LikeLiked by 1 person