It's not bad

Every year at about this time, NPR does a piece featuring Susan Stamberg's mother-in-law (Mama Stamberg)'s cranberry relish.  Every year we listen, and smile, as one does for holiday traditions, and make yucky sounds at the thought of it (also the color, which is always described as Pepto-Bismol pink).  But reading the transcription of this year's piece, about the year that someone cobbled together a version in Kabul, I thought that I could do it.
http://wmot.org/post/ex-pats-afghanistan-cranberry-dish-relish-far-home
So, I made a very small batch, substituting cranberry jelly for fresh cranberries & sugar, substituting plain greek yogurt for the sour cream, no freezer involved.  It struck me that it might be good as party dip - like the Lipton's Onion Soup dip of my youth, it calls for sour cream and onion.   Arthur wasn't inpressed at all.  I haven't had turkey since 1974, but we tried it on Tofurkey sandwich slices.  Unnecessary, at best.  Thinking of crudites and dip, I tried it on brocolli. OK, but also not necessary.  I invented a sandwich - oat bread spread with cranberry relish and avacado.  I liked that a lot, but I probably won't bother again.