Ingredients
2 cup cranberries, raw
1 small onion
1/2 cup sugar
3/4 cup sour cream
2 tbsp white horseradish (prepared)
Directions
Grind the onion and cranberries together. Add all the other
ingredients and mix well. Put in a plastic container and freeze. One
hour before serving, move to the refrigerator to soften.
NOTES:
* Frozen cranberry relish with horseradish -- Susan Stamberg, former
co-host of National Public Radio's "All Things Considered," used to
broadcast this recipe every year around Thanksgiving. She claimed it
was her mother's, but it turned out that her mother got it from a
Craig Claiborne column many years before. Very few people are neutral
about this unusual, rather strong relish, they either love it or hate
it. I'm in the former group.
* This relish is shocking pink in color, so plan your table setting
accordingly.
: Difficulty: easy.
: Time: 5 minutes preparation, overnight freezing.
: Precision: measure the horseradish.
: Jan Wolitzky
: AT&T Bell Laboratories, Murray Hill, NJ USA
: wolit@mhuxd.att.com
: Copyright (C) 1986 USENET Community Trust
Servings: 6 servings
Mama Stamberg's Cranberry Relish Recipe brought to you by Recipe Ideas
Categories: Cranberry; Fruit
The History of Recipes
Recipes as a concept can be found back into ancient history, at least as far back into history as ancient Egypt, and potentially, even further back. Having said that, mostly, these ancient cookbooks were just very simple hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to historians is a series of tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius assembled a number of documents which described recipes cooked by wealthy Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvres, main course and afters, a very modern way of dining. This early Roman chef tells us how the early Romans made use of a good variety of spices and herbs, including a few that will be familiar to modern cooks like basil, rue and asafoetida. During the following few hundred years, the upper-class families of the West tried to serve up the most extravagent meals, and as a consequence, the best cooks and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and publishing recipes that were common in the better off homes of the day. By the time we get to the 1900s, cookery publications were starting to become popular as a result of more people being able to read, more leisure time and having more money. The arrival of television brings us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Mama Stamberg's Cranberry Relish recipe.
