At our Thanksgiving table, there is great debate about what constitutes cranberry sauce. For my husband, it means that gelatinous, ribbed cylindrical mass sliced and served in a glass dish. To be fair, as a child the only way I knew cranberries was out of a can. No wonder I didn’t care for them.
As a young married couple, we were invited one year to share Thanksgiving at another couple’s home. Amelia served a cranberry relish that had a tang and bite that made the turkey stand up and salute. Whoa! She kindly shared the recipe, writing it in her graceful script on an index card I still have.
Amelia attributed it to Susan Stamberg, the renown NPR correspondent. This was pre-Internet days, so I took Amelia’s word for the recipe’s originator. Today I googled the recipe and learned that Ms. Stamberg has been sharing this recipe (her mother’s actually) on the air since 1971–what a generous woman to spread the gospel about what I consider the perfect turkey complement.
The best part? This recipe has five ingredients, is ready in 5 minutes, and can be made ahead.
This relish delights on Thanksgiving Day and sings on leftover turkey sandwiches.
Don’t let the color spook you. As Ms. Stamberg accurately describes it, this relish is a 1950s Pepto-Bismol pink–and it’s still perfect in 2012.