Mama Stamberg’s Cranberry Relish
Mama Stamberg’s Cranberry Relish is the bright pink Thanksgiving side that wakes up the whole plate. It is raw, crisp, a little spicy, and wildly simple, which is why so many families bring it back year after year.
Who Is Mama Stamberg?
“Mama Stamberg” refers to the mother-in-law of longtime public radio host Susan Stamberg. Susan began sharing this relish on air around the early days of her career, and the tradition stuck. Each fall, listeners rediscover a rosy, no-cook cranberry dish that is now part recipe, part radio lore.
When Did This Recipe First Show Up?
The relish became a holiday fixture on national radio in the 1970s, and it has been revisited many Novembers since. Home cooks embraced it because it is fast, memorable, and requires only a handful of pantry and produce items. Over time it earned a place alongside roasted turkey, gravy, and pie on countless tables.
Why In The Heck Does It Use Onion And Horseradish?
Because it works. Here is why the combo makes sense.
- Onion adds snap
A small amount of raw onion brings a clean bite that keeps the cranberries from tasting flat. It also balances the natural tartness without piling on more sugar. - Horseradish brings heat
Prepared horseradish adds a gentle rush that clears the richness of the meal. The cool dairy in the relish tones it down, so you get warmth, not a blast. - Sour cream ties it together
Sour cream smooths the edges, turns the mixture that famous pink, and helps it spread on turkey and leftover sandwiches.
The usual ratio is simple: fresh cranberries and a small onion, pulsed fine, sweetened with sugar, then folded with sour cream and a spoon or two of prepared horseradish. Chill until rosy and set.
What Other Weird Variations Of Cranberry Sauce Are There?
If you like this relish, these twists are fun too.
- Cranberry-apple fresh relish
Raw cranberries pulsed with apple, orange, and sugar. No cooking, lots of texture. - Cranberry-jalapeño salsa
Fresh cranberries with jalapeño, lime, cilantro, and a touch of sugar. Great with turkey tacos and day-after nachos. - Cranberry-ginger chutney
A cooked version with fresh ginger, vinegar, and warm spices. Pairs well with ham and cheese boards. - Cranberry-pomegranate quick jam
Stovetop cranberries simmered with pomegranate juice and a strip of orange zest for a glossy, spoonable side. - Cranberry-beet spread
Roasted beets blended with cooked cranberries and a bit of balsamic for a deep magenta, earthy spread.
Storage Instructions
- Refrigerator
Store in an airtight container for up to 5 days. The color deepens and the sharp edges mellow after the first night. Stir before serving. - Freezer
The dairy can separate if frozen. If you need to make ahead, pulse cranberries, onion, sugar, and horseradish and freeze that base for up to 1 month. Thaw in the refrigerator, then fold in sour cream the day you serve. - Serving tips
Keep it cold. Spoon into a shallow bowl so it is easy to swipe onto turkey, stuffing, or rolls. For leftovers, spread on sandwiches with sliced turkey, sharp cheddar, and crisp lettuce.
- 2 cups fresh cranberries rinsed
- 1 small onion, cut in chunks
- ½ cup sugar
- ¾ cup sour cream
- 1 – 2 tbsp horseradish
- Using a meat grinder or food processor, grind together the cranberries and onion. You want it a chunky consistency, not a puree.
- In a container, add the cranberries and onion. Then, mix in the sugar, sour cream, and horseradish until well combined.
- Seal the container and place in freezer until day of use. Take out and thaw in fridge.
