Susan Stamberg's Other Favorite Holiday Cranberry Dish | WAMU 88.5 - American University Radio
Filed Under:

Susan Stamberg's Other Favorite Holiday Cranberry Dish

Play associated audio

NPR's Susan Stamberg has a booming laugh, a probing mind, and, of course, a cranberry relish recipe that's infamous in public radio land. But there's another dish that has graced her holiday table through the years — a dish that's been overshadowed by her mother-in-law's cranberry relish. It's Madhur Jaffrey's cranberry chutney.

Jaffrey is an actress who has become perhaps the world's best-known authority on Indian cooking, authoring more than 15 cookbooks.

Stamberg says Jaffrey came up with the recipe by pulling together the ingredients she had on hand: A can of cranberry sauce with berries, fresh ginger, chopped garlic, cider vinegar, sugar, cayenne pepper, salt and pepper.

"What you get is just this wonderful kind of sweet, sour and spicy thing," Stamberg says. "You know there are some Thanksgivings in which it just runs away. I mean it just takes over the table and I notice that most of it is gone."

The Pepto-Bismol pink cranberry relish that has become a Thanksgiving tradition on NPR's airwaves, Stamberg admits, doesn't always disappear so quickly.

You can find recipes for both Madhur Jaffrey's Cranberry Chutney and Mama Stamberg's Cranberry Relish below.


Madhur Jaffrey's Cranberry Chutney

1-inch piece fresh ginger

3 cloves finely chopped garlic

1/2 cup apple cider vinegar

4 tablespoons sugar

1/8 tsp cayenne pepper

1-pound can cranberry sauce with berries

1/2 teaspoon salt (or less)

ground black pepper

Cut ginger into paper-thin slices, stack them together and cut into really thin slivers.

Combine ginger, garlic, vinegar, sugar and cayenne in a small pot, and simmer on medium flame about 15 minutes or until there are about four tablespoons of liquid left.

Add can of cranberry sauce, salt and pepper. Mix and bring to a simmer. Simmer on a gentle heat for about 10 minutes.

Cool, store and refrigerate.

Makes about 1 1/2 cups.

Mama Stamberg's Cranberry Relish

2 cups whole raw cranberries, washed

1 small onion

3/4 cup sour cream

1/2 cup sugar

2 tablespoons horseradish from a jar ("red is a bit milder than white")

Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind — not a puree.")

Add everything else and mix.

Put in a plastic container and freeze.

Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")

The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.")

Makes 1 1/2 pints.

Copyright 2013 NPR. To see more, visit http://www.npr.org/.

NPR

The Ol' Puzzle Switcheroo

Every answer is a made-up two-word phrase, where the second and third letters of the first word are switched to get the second word.
NPR

College Life Doesn't Have To Mean Crummy Cuisine, Says Dorm Room Chef

Sick of dining hall pizza, public health student Emily Hu taught herself how to cook — even with no oven. Now she's hoping to inspire her peers to pick up cooking skills and healthier eating habits.
NPR

Democrat Seeks Limits On Operations Against ISIS

Rep. Adam Schiff of California plans to introduce a bill that would authorize military operations against ISIS. NPR's Rachel Martin talks to Rep. Schiff about the new legislation.
NPR

In Sweden, Remote-Control Airport Is A Reality

Sweden is the first country in the world to use new technology to land passenger airplanes remotely. At an airport in a tiny town, flights are guided by operators sitting miles away.

Leave a Comment

Help keep the conversation civil. Please refer to our Terms of Use and Code of Conduct before posting your comments.