Every family has it’s own Thanksgiving customs, and one of my family’s traditions comes straight from another family – NPR commentator Susan Stamberg. Every year, Susan tells the story of her mother-in-law’s cranberry relish, and every year, it’s on our Thanksgiving table.
My dad – experimenter of unusual recipes and maker of the relish (and all things Thanksgiving) – started making the relish probably about 30 years ago. Even Susan S. acknowledges it’s a bizarre mix of ingredients. However, the unusual ingredients (and that it’s frozen!) result in a spicy, tangy, sweet, and deeply flavored side dish that holds it own amid the other flavors at the table. Certainly, regular cranberry sauce always has it’s place at our Thanksgiving table (my brother Eric might riot if it didn’t), but this cranberry relish is my favorite.
(FYI I’m very sure that my love of horseradish is partly why I love this cranberry relish so very much)
For accuracy’s sake, I should note that it wasn’t Susan’s mother-in-law that created this recipe – it came from a recipe published in the New York Times in 1959 by Craig Claiborne.
November 19, 2017
This entry was posted in holidays, quick and easy, side dish, vegetarian and tagged cranberry, holiday, make ahead, Thanksgiving.