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I heard this recipe every year on NPR for over 20 years before I was brave enough to try it.
1- 7.5 oz.clamshell whole raw cranberries, washed
1/2 cup onion
2/3 cup sour cream
1/3 cup sugar
1 1/2 Tbls. horseradish from a jar
Grind the raw berries and onion together in a food processor that will give you a chunky grind — not a puree. Stir in everything else and mix. Put in a plastic container and freeze. Early 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.