another recipe found on the same link...both use dried cranberries
(but there is a great recipe for cranberry relish that is often
repeated around thanksgiving time on NPR from Susan Stanberg's mom)
Jamie's Cranberry Spinach Salad
"Everyone I have made this for RAVES about it! It's different and so easy to make!" Jamie Hensley
Serves: 8                 

    * What you need: 1 tablespoon butter
    * 3/4 cup almonds, blanched and slivered
    * 1 pound spinach, rinsed and torn into bite-size pieces
    * 1 cup dried cranberries
    * 2 tablespoons toasted sesame seeds
    * 1 tablespoon poppy seeds
    * 1/2 cup white sugar
    * 2 teaspoons minced onion
    * 1/4 teaspoon paprika
    * 1/4 cup white wine vinegar
    * 1/4 cup cider vinegar
    * 1/2 cup vegetable oil

   1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
   2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
   3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

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and here is the one you will hear about on NPR
Mama Stamberg's Cranberry Relish

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. ("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