Mama Stamberg's Cranberry Relish

Lynnda Cloutier


Editor's Note: As Susan Stamberg has noted, her mother-in-law got the recipe from a 1959 New York Times clipping of Craig Claiborne's recipe for cranberry relish. In 1993, Claiborne told Stamberg: "Susan, I am simply delighted. We have gotten more mileage, you and I, out of that recipe than almost anything I've printed. "
My note: Trying it for Thanksgiving. Will report back. source unknown

★★★★★ 1 vote
1 1/2 pints
10 Min
No-Cook or Other


2 cups whole raw 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")

How to Make Mama Stamberg's Cranberry Relish


  • 1Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," Stamberg says. "I'm sure there's a setting on the food processor that will give you a chunky grind, not a puree.")
    Add everything else and mix.
    Put in a plastic container and freeze.
  • 2Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")
    The relish will be thick, creamy and shocking pink. ("OK, Pepto-Bismol pink.")

Printable Recipe Card

About Mama Stamberg's Cranberry Relish

Course/Dish: Fruit Sauces
Main Ingredient: Fruit
Regional Style: American