Jellied Cranberry Beet Relish
|Cranberries||500 Milliliter (2 Cups)|
|Water||250 Milliliter (1 Cup)|
|Orange juice||125 Milliliter (1/2 Cup)|
|Unflavored gelatin||1 Tablespoon (1 Package)|
|Granulated sugar||175 Milliliter (3/4 Cup)|
|Diced cooked beets||250 Milliliter (1 Cup)|
|Diced celery||250 Milliliter (1 Cup)|
|Chopped onion||125 Milliliter (1/2 Cup)|
|Horseradish||15 Milliliter (1 Tablespoon)|
|Grated orange rind||2 Teaspoon|
In saucepan, combine cranberries, water and 1/4 cup (50 mL) of the orange juice; bring to boil.
Reduce heat to medium and cook for about 4 minutes or until cranberries pop and soften.
Meanwhile, sprinkle gelatin over remaining orange juice; let stand for 1 minute to soften.
Add to cranberry mixture along with sugar, stirring until gelatin dissolves.
Remove from heat; stir in beets, celery, onions, horseradish and orange rind.
Pour into rinsed but not dried 4 cup (1 L) mould or deep bowl.
Cover and refrigerate for at least 2 hours or until set. (Relish can be refrigerated for up to 24 hours.)
To unmould, dip into hot water for about 20 seconds, then invert onto serving plate.