It's November, the eating-est month of the year. In celebration of the approaching Thanksgiving holiday, we'll spend the month offering up recipes that would make nice, change-of-pace additions to your big meal. Today's recipe is given out every year on NPR by longtime broadcaster Susan Stamberg.
2 cups whole fresh cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar ("red is a bit milder than white")
Sign Up and Save
Get six months of free digital access to the Tri-City Herald
Grind the raw berries and onion together. Add everything else and mix. Put in a plastic container and freeze. Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. The relish will be thick, creamy and shocking pink. Makes 1 1/2 pints.