Mama Stamberg's Cranberry Relish

Parent Cafe
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<p>Here is Susan Stamberg’s 2009 take on her cranberry relish recipe, this year read by Ruth Reichl, editor of the soon-to-be defunct Gourmet magazine: [NPR</a> Media Player](<a href=“http://www.npr.org/templates/player/mediaPlayer.html?action=1&t=1&islist=false&id=120545671&m=120602645]NPR”>http://www.npr.org/templates/player/mediaPlayer.html?action=1&t=1&islist=false&id=120545671&m=120602645)</p>

<p>It sounds horrible, but tastes delicious. Even Ruth Reichl agrees. I make it every year and take it to my MIL’s. I’m not sure if anyone eats it but me ;)</p>

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<p>Is Gourmet magazine going under??? I didn’t know that. Why?</p>

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<p>From Reuters, you can google to find the whole article:</p>

<p>“NEW YORK, Oct 5 (Reuters) - Conde Nast will close four magazines – Modern Bride, Elegant Bride, Gourmet, and Cookie – following a review the publisher undertook to find ways to reduce costs and staff in the face of a slump in advertising.”</p>

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<p>Yes, the November issue of Gourmet is the last :(</p>

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<p>PRJ, so tell me, do you use the pink or the white horseradish?</p>

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<p>I listen to NPR all the time, so one year I made this recipe. I thought it was okay but certainly not worthy of all the publicity. Plus it comes out exactly the same color as Pepto-Bismol, which can be a bit off-putting.</p>

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<p>coureur, I would not make something that would resemble the color of Pepto for friends or extended family, but for immediate family I’d make it knowing full well that jokes would be flying. My relish for this year is already made and we are having friends and family, so I won’t try it this year.</p>

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<p>northeastmom - I use the white horseradish. btw, the relish is particularly good on a left-over turkey sandwich. </p>

<p>the Pepto Bismal color doesn’t bother me, maybe because it is the product of the ingredients and not some unhealthy dye.</p>

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<p>PRJ, it does actually sound like it would be great on a turkey sandwich.</p>

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<p>I really like just the plain and simple cranberries and sugar, but I might try this recipe just for the fun of it.</p>

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<p>Me too, plus I add some allspice, ginger powder, and finely-grated orange peel to jazz it up some, and then I serve it hot.</p>

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<p>You said it Coureur! That’s the relish I love too… the one with Orange peel, ginger and allspice! I also add some coarsely chopped walnuts in the relish.</p>