Step 1

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 purée.")

Step 2

Add the ground berries and onions to a bowl; then add everything else and mix.

Step 3

Put the mixture in a plastic container and freeze.

Step 4

Early Thanksgiving morning, move it from the freezer to refrigerator compartment to thaw. ("It should still have some icy slivers left.")

Step 5

The relish will be thick, creamy, and shockingly 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, or with roast beef.")