Mama Stamberg's Cranberry Relish
Like my grandmother did in her day, Mama Stamberg used a meat grinder to grind the cranberries and onion, but a food processor works well, too. The original recipe calls for 2 tablespoons of horseradish, but I reduce the amount slightly for a smoother taste.

Yield: 3 cups (1 1/2 pints)


  • 2 cups (8 ounces) whole raw cranberries, washed
  • 1 small (4-5 ounces) onion (I use yellow)
  • 3/4 cup (6 ounces) sour cream
  • 1/2 cup (98 grams) granulated sugar
  • 1 1/2 tablespoons prepared horseradish


  1. Place the cranberries and onion in the bowl of a food processor and pulse until coarsely chopped, about 14 to 15 pulses. Scrape the sides down once after about 10 pulses.
  2. Transfer the chopped cranberry mixture to a mixing bowl, add the remaining ingredients, and mix to thoroughly combine. Transfer the relish to a plastic container and freeze.
  3. Early Thanksgiving morning (or whichever day you plan to eat this), move the container from the freezer to the refrigerator to thaw. If you need to expedite the thawing process, allow the container to sit at room temperature for an hour or two, but here’s the key according to Mama Stamberg: the relish should still have some little icy slivers when served. Stir before transferring to a serving dish and break up any sizeable frozen clusters with a dinner fork.


  • I have refrozen the relish with good results.
  • For a little variety, you could try adding some orange zest or toasted and chopped pecans.

More recipes at