Grind the raw berries and onion together (use a meat grinder or a chunky food processor setting).

Add the remaining ingredients and mix.

Transfer to a plastic container and freeze.

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

The relish will be thick, creamy, and a shocking pink.

It has a tangy taste that cuts through and perks up turkey and gravy.

Also great on next-day turkey sandwiches or with roast beef.

Makes 1-1/2 pints.