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
It is possible to follow the history of `recipes` way back into the far past, in fact as far back into recorded history as the early Egyptians, and possibly even further. In practice though, sadly, these early cookbooks were just primitive hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe discovered so far, according to experts in ancient history are some tablets in Sumerian which describe the baking 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 blissful and exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes prepared by his fellow Romans. He tells us how the meals of wealthy Romans were divided into starters, entrees and desserts, something we still use today. Additionally, he informs us how the ancient cooks were skilled in the use of many spices, including a few that will be familiar to modern chefs like bay, mint and asafoetida. Later on in the 1400s, knights returning from the crusades brought back many new foods, spices and herbs from Arab cuisine, including spices such as coriander, basil and rosemary. These new culinary innovations was responsible for a surge in recipe books, most of which are kept safe in academic collections. For the decades that followed, the upper-class families of Europe strove to serve the most exotic banquets, and because of this chefs and their recipes increased in prestige. Notwithstanding that, it was during the 1800s that cookery and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, testing, and publishing recipes to help cooks of their time. By the time we get to the 20th century, cooking books are starting to become popular due to higher levels of literacy, more spare time and a general increase in wealth. The arrival of television brings us celebrity TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Mama Stamberg's Cranberry Relish recipe.
