Wednesday, October 15, 2008
Cranberries are good for you!
Because I feel obligated to chronicle the changing of seasons (I don't know why I feel that it is MY job to do this) here is another picture of the trees changing colors. Ok, enough.
Call me weird but I always wanted to see a Cranberry bog. We drove down near the cape (I forget where we were) and I got my chance at the Cranberry Harvest Festival. Mr Yarn made me drive a tractor ride around for 30 minutes (which really was longer than necessary to see what we were seeing).
I love cranberries.
Here is a great recipe for your thanksgiving table:
Every year as Thanksgiving approaches, fans ask NPR's Susan Stamberg for her mother-in-law's recipe for cranberry relish.
"It sounds terrible but tastes terrific," Stamberg says of the Pepto Bismol-pink dish.
Below is the cranberry relish recipe.
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. It’s also good on next-day turkey sandwiches, and with roast beef.")
Makes 1 1/2 pints.