RECIPE: Olga's Cranberry Relish

kathleencaNovember 7, 2008

This recipe was in the Los Angeles Times some years ago. It's become my favorite cranberry side dish because it's not sweet & it can be prepared far ahead. The recipe was on the radio years ago in San Francisco & adopted by Olga Morris for her family holidays. It was contributed to the Times Food section by Olga's son-in-law, Ellison Custodio.


makes about 3 cups

2 c. cranberries

1 small onion

1/2 c. sugar

3/4 c. sour cream

2 Tbsp horseradish

Grind cranberries & onion in food processor until finely chopped.

Combine sugar, sour cream & horseradish & add to cranberry mixture.

Put into bowl or other freezing container & cover with foil or container lid. Freeze several hours or overnight.

Thaw in refrigerator abut 5 hours.

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That's Susan Stamberg's MIL's recipe. She's been giving it out for years on National Public Radio.

As Susan Stamberg has noted, her mother-in-law got the recipe from a 1959 New York Times clipping of Craig Claiborne's recipe for cranberry relish. In 1993, Claiborne told Stamberg: "Susan, I am simply delighted. We have gotten more mileage, you and I, out of that recipe than almost anything I've printed."

Here is a link that might be useful: Mama Stamberg's Cranberry relish

    Bookmark   November 7, 2008 at 11:18PM
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HAHAHA - isn't it interesting how "stuff" gets moved around & changed?! Thanks, momj47.

    Bookmark   November 10, 2008 at 11:35AM
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It's still Pepto-Bismol pink, no matter who makes it, which is always rather startling to see. It's not a color one expects to see in food, except maybe Jell-o!

    Bookmark   November 11, 2008 at 8:44AM
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