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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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1223 Calories from Fat 16

% Daily Value*

Total Fat 2 g2.8%

Saturated Fat 0.27 g1.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 543 mg22.6%

Total Carbohydrates 294 g98.1%

Dietary Fiber 35.4 g141.7%

Sugars 232.6 g

Protein 23 g46.2%

Vitamin A 34.3% Vitamin C 272.2%

Calcium 21.7% Iron 14.4%

*Based on a 2000 Calorie diet

Jellied Cranberry Beet Relish Recipe