During my Honolulu years, my law school buddy Molly and I used to coordinate to make a Thanksgiving feast every year. She used to make this icy cranberry relish from her family Thanksgiving and now I can’t have turkey without it. I’ve heard from other people that it’s also known as the NPR cranberry relish. Wherever it came from, it’s hot pink and gives your turkey meal a spicy kick.
Molly’s Cranberry Relish
1 bag (12 oz) of whole fresh cranberries
3/4 cup sour cream
3-4 tbsp horseradish (I like to be generous)
1 small onion quartered
2 tbsp honey
Blend all ingredients together in a blender or food processor. Keep in freezer until 1-2 hours before eating. It is good when it’s still a little icy!