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From: wombat@uicsl.UUCP
Newsgroups: net.cooks
Subject: Re: Orphaned Response - (nf)
Message-ID: <3800017@uicsl.UUCP>
Date: Thu, 17-Nov-83 20:19:00 EST
Article-I.D.: uicsl.3800017
Posted: Thu Nov 17 20:19:00 1983
Date-Received: Wed, 11-Apr-84 01:20:31 EST
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Nf-ID: #R:drux3:-86800:uicsl:3800017:37777777600:638
Nf-From: uicsl!wombat    Nov 17 19:19:00 1983

#R:drux3:-86800:uicsl:3800017:37777777600:638
uicsl!wombat    Nov 17 19:19:00 1983

This is it, folks. Mama Stamberg's Cranberry Relish. Susan "All Things
Considered" Stamberg did her annual thing tonight, so I thought I'd
inflict it on those of you who've never heard it. (Actual credit/blame
goes to the NYT's Craig Claiborne.)

	2 cups raw cranberries
	1 small onion
	1/2 cup sugar
	3/4 cup sour cream
	2 tbsp horseradish

Grind the onion and cranberries together. Add all the other ingredients
and mix. Put in a plastic container and freeze. About an hour before
serving, move the container from the freezer to the refrigerator. to
thaw. The relish will be thick, creamy, chunky, and shicking pink.
Makes 1+1/2 pints.