something to be thankful for

With the big feast almost upon us, we can stop and wonder what in the heck we are going to see on that groaning board that we can eat -- and not be into diet busting mode.

Turkey breast is easy. and enjoy all the skin too.
But from there, the menu begins to look like starch city. I mean mashed potatoes and gravy? I don't think so. Stuffing made with bread and fruit? Not on my watch. Pumpkin pie? Well, at least I can honestly say, I never liked it anyway.

So what can you do? Cook a spaghetti squash, then using two forks, scrape out the luscious golden strings. Mound them into a bowl and dress with lots of butter and cracked pepper. Oh, and to cook that squash, just pierced it a few places with a sharp point and nuke it in the microwave about 15 mintes. Cut it in half. Scoop out and discard seeds, then serve.

So, ok. Now your plate has a couple slices of turkey breast and some spaghetti squash. But what about that cranberry relish? Here's where the fun begins. Years ago, Susan Stamberg, on NPR gave out her mother-in-law's recipe. I had to pull the car to the side of the road and write it on the back of an envelope. Aren't those always the best recipes? Now the only thing I've changed from the original recipe is the sugar, which I've replaced with sugar substitute. But this relish is bright, sweet, hot, and sassy, and it's the color of Pepto bismol, which when you think about it, makes your plate look a lot more interesting.

Have a happy turkey day.

Mama Stamberg's Cranberry Relish Recipe

by Susan Stamberg

Avie Schneider, NPR

The Recipe's Origins

As Susan Stamberg has noted, her mother-in-law got the recipe from a 1959 New York Times clipping of Craig Claiborne's recipe for cranberry relish. In 1993, Claiborne told Stamberg: "Susan, I am simply delighted. We have gotten more mileage, you and I, out of that recipe than almost anything I've printed."

NPR.org, November 23, 2006 · 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, and a bonus recipe for another Stamberg favorite — garlicky cranberry chutney.

Mama Stamberg's Cranberry Relish

2 cups whole raw cranberries, washed

1 small onion

3/4 cup sour cream

1/2 cup sugar (substitute appropriate amount of stevia or splenda for a diet)

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.