Turkey and cranberries were linked in print for the first time in a 1796 cookbook. Not long after, (give or take 180+ years), Susan Stamberg began sharing her family's cranberry relish recipe on NPR.
Add everything else and mix.Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw.
The relish will be thick, creamy, and shocking 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.Cranberry sauce, presumably without the horseradish, was very popular by 1817. Food historian Pamela Cooley says the magazinereported the amounts of ingredients eaten at Thanksgiving in Connecticut that year: 5,500 turkeys and 1,000 gallons of cranberry sauce.
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