Mama Stamberg’s Cranberry Relish (from PJ)
2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar (I go easy on the sugar)
2 tablespoons horseradish from a jar (“red is a bit milder than white”)
Grind the raw berries and onion together. (I use my food processor for this.)
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.”)
I serve this not only with turkey. It’s excellent with a pork roast as well.
Cranberry Salsa (from Renee)
1 bag of cranberries
6 green onions
2t. ground ginger
1 jalapeno, seeds and all
1/2 bunch cilantro
small section of red sweet pepper-2 inches wide
juice of 2 limes
2/3 c. of sugar
Whiz it all together in a food processor or blender. Let sit overnight. We eat it with wheat thins.