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 quite feasible to prove the history of recipes back into history, in fact as far as early Egypt, and possibly even further than that. However, in the main part, these old records were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe found, according to experts are some tablets in the Sumerian language which show 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 anyone who tried it feel blissful and exhilarated. During the time of the Roman Empire a man called Apicius assembled a number of documents showing how to cook the recipes prepared by the Romans. In his publication, Apicius describes how the roman meals were divided into starters, main course and desserts, something we still use today. Aspicius also recounts how the Roman chefs made use of many aromatic flavors, including many that are still in use today such as basil, fennel and asafoetida. As our culinary historical trip moves on a few more years there are a couple of books which were published in the fourteenth century : a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, they are not about the spicy food that is familiar to us all today, but instead recipes for the types of meals on the menues of the nobility of the period. In the fifteenth century, the Crusaders brought back many new foods and spices from the holy land, including spices like parsley, basil and rosemary. These new herbs and spices was responsible for an increase in books on cooking, most of which are kept safe in private libraries. Over the following few hundred years, the powerful families of Wesstern Europe strove to lay on the most extravagent banquests, and consequentially the best chefs and their collection of recipes became highly prized. Nevertheless, it was during the nineteenth century that fine cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and recording the recipes that were being prepared for the better households. By the arrival of the 20th century, recipe books are starting to become popular as a result of better eduction, people having increased spare time and disposable income. |
We hope you enjoy this Mama Stamberg's Cranberry Relish recipe.
