here is the main use i have for horse radish...i also add it to tuna
salad sandwich filling mix occassionally..

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 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.