Cranberry Relish

Time: Overnight

Yield: 1 1/2 pints

Ingredients:

• 2 cups raw cranberries
• 1 small onion
• 1/2 cup sugar
• 3/4 cup sour cream
• 2T red horseradish

Method:

1. Grind the cranberries & onion together. Add remaining ingredients and mix. Put in a plastic container and freeze.
   
2. Thanksgiving morning (or even the night before), move the container from the freezer to the refrigerator compartment to thaw (it should still have some little icy slivers left). The relish will be thick, creamy, and shocking pink.

Source: James Beard, via Susan Stamberg on NPR's All Things Considered.