Here is one that I am going to try this year.
It is from NPR's Splendid Table show.
It sounds quite extraordinary.
[FONT="]Mama Stamberg's Cranberry Relish[/FONT][FONT="][/FONT]
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[FONT="]2 cups whole raw cranberries, washed
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[FONT="]1 small onion
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[FONT="]3/4 cup sour cream
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[FONT="]1/2 cup sugar
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[FONT="]2 tablespoons horseradish from a jar ("red is a bit milder than white")
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[FONT="]Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind -- not a puree.")[/FONT]
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[FONT="]Add everything else and mix.[/FONT]
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[FONT="]Put in a plastic container and freeze.
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[FONT="]Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")[/FONT]
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[FONT="]The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. It’s also good on next-day turkey sandwiches, and with roast beef.")[/FONT]
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[FONT="]Makes 1 1/2 pints.[/FONT]