1
package
(12-‐16
oz)
fresh
cranberries
1
small
to
medium
onion
Up
to
½
cup
raw
organically
grown
sugar
(to
taste)
½
teaspoon
salt
1
tablespoon
to
¼
cup
horseradish
(or
more,
to
taste).
I
recommend
“Bubbies”
brand
if
you
can
get
it
or
any
other
fresh
and
natural
horseradish
including
your
own
if
you
grow
it.
• Wash
and
drain
the
cranberries
and
place
into
a
food
processor
(NOT
a
blender)
with
the
onions.
You
may
have
to
do
this
in
two
batches
depending
on
the
size
of
your
food
processor.
• Pour
the
cranberry
/
onion
mix
into
a
bowl
• Add
up
to
½
cup
sugar
to
the
mix.
Depending
on
the
size
of
your
sweet
tooth
you
may
want
more
but
I
find
½
cup
is
plenty
–
conversely,
you
may
be
able
to
handle
less
sugar
so
start
with
¼
cup.
• Add
½
teaspoon
(or
more
to
taste)
of
salt
• Add
the
horseradish
–
again
to
taste
and
start
with
less
for
best
results
• Mix
it
up
and
serve
with
any
and
everything
!!!
The
original
idea
came
from
NPR
in
the
form
of
“Mama
Stamburg’s
Cranberry
Relish”
as
presented
by
Susan
Stamburg.
She
uses
all
of
the
ingredients
above
minus
the
salt
and
plus
sour
cream.
I
made
her
recipe
the
first
time
–
the
sour
cream
turns
it
into
a
crazy
pink
color,
which
is
fine,
but
it
is
also
quite
fattening
and
it
won’t
keep
for
very
long.
So
I
tried
it
without
the
sour
cream
and
never
have
gone
back.
This
version
will
keep
for
quite
a
while
in
the
fridge.
Here's
a
link
to
her
recipe:
http://www.npr.org/series/4175681/susan-‐stamberg-‐s-‐cranberry-‐relish-‐tradition