| Level: | Easy |
| Total: | 32 min |
| Prep: | 10 min |
| Cook: | 22 min |
| Yield: | 8 servings |
Instructions
- Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries.
- Fold in 3/4 cup sour cream and 1 to 2 teaspoons horseradish. Chill before serving.
Nutrition Facts
| Calories | 156 calorie |
| Total Fat | 3.5 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 9 milligrams |
| Sodium | 19 milligrams |
| Carbohydrates | 31 grams |
| Dietary Fiber | 1.5 grams |
| Sugar | 30 grams |
Reviews
Delicious! Made it 2 years in a row
Made this last year for Thanksgiving and making it again this year! It was amazing! We plopped a spoonful right on top of the turkey. I used lemon rather than orange zest but that’s just preference. I also used creamed horseradish last year and I had to keep adding teaspoons..this year I’m doing prepared horseradish. Plus you really don’t want any more cream making this dish more pink than it is. That’s the only off putting thing about it.
Wow, just wow. Amazing flavors and so very easy. I made this for the first time yesterday to go with my Thanksgiving meal tomorrow. It is definitely going to become a staple on the table during the holidays, and maybe in-between as well.
Just like Mama Stamberg’s Cranberry Relish Recipe from NPR, which I make every Thanksgiving.
Seriously the best Cranberry dish for Thanksgiving. The whole family loves it!
Incredible! It has become a must-have at Thanksgiving.
I just made this. I can’t wait until it’s cooled and the flavours meld more. It’s amazing!
This is a kissing cousin of Susan Stamberb’s mother-in-law’s recipe. Her recipe uses raw, uncooked cranberries, a small onion, less sugar, sour cream and horseradish to your taste. Lightly process in food processor so that it’s slightly chunky. Put in a plastic container and freeze. Partially thaw before you use — it should still have small frozen bits when you serve. This is amazing on turkey sandwiches as well as roast pork. I prefer the Stamberb version and it’s fun to hear how it’s worked into the NPR programming.
perfect to add a little zing to your thanksgiving turkey!
Surely this is National Public Radio Susan Stamberb’s mother-in-law’s recipe for Cranberry Relish; she recites the recipe every year around Thanksgiving. The color is off-putting, but it’s mighty tasty.