I like to experiment on my guests. I rarely cook (or have dinner parties) so when I do I want to try new recipes (except for my 500 degree 7 minute per pound turkey). People who have been to my “experimental dinners” know that, after tasting something I made and don’t like, I announce “This tastes terrible”. First time guests always try to appease me saying, with a forced smile on their face: “It’s good”.
Most (not all) friends and family know that I take NO offense if a dish doesn’t taste great and will offer their opinions too. I also make sure to tell them if they like something “Eat up cuz I will probably never make it again.”
It makes cooking an adventure and takes all pressure off of me worrying about whether others will enjoy the meal!
ALthough we aren’t having anyone over for Thanksgiving this year I just may try this recipe because it’s strange and interesting. I’ll freeze it for my experimental dinner party next year . . .
(complements of Susan Stamberg)
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. (Use an old-fashioned meat grinder or 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.
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.