Mama Stamberg's Cranberry Relish

This is the famous cranberry relish that NPR’s Susan Stamberg has been sharing on air every Thanksgiving since the 1970s. It’s also one of the most polarizing recipes you’ll ever encounter. Raw cranberries ground up with onion, sour cream, sugar, and prepared horseradish. Shocking pink. No cooking required.

The flavor hits in waves. First the sharp tang of raw cranberry and onion, then the creamy smoothness of sour cream, and finally that horseradish kick sneaking up on the finish. It sounds strange. It looks strange. But people who love it really love it, and it has a cult following for good reason.

Freezing the relish isn’t just for storage. The freeze-thaw process changes the texture, softening the cranberries and blending the flavors into something more cohesive than the freshly made version. Pull it from the freezer an hour before serving so it’s soft but still cold.

Chef Tips

• Use a food processor or meat grinder to grind the cranberries and onion together. You want a coarse, chunky texture, not a smooth puree.
• Make this at least a day ahead. The freezing step is essential to the final flavor and texture.
• Thaw for exactly one hour in the fridge. Too long and it gets watery; too short and it’s still icy.
• Serve alongside turkey and stuffing. The horseradish bite cuts through rich holiday dishes.

Variations

• Add a tablespoon of orange zest for a citrusy layer that mellows the horseradish.
• Use Greek yogurt instead of sour cream for a tangier, thicker version.
• Fold in chopped walnuts after thawing for added crunch and earthiness.