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Jellied Cranberry Beet Relish

Canadian.Recipes's picture
Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Cuisine: 
American
Occasion: 
Christmas
Interest: 
Party

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