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.

OLGA'S CRANBERRY RELISH

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.