CRANBERRY-BEET RELISH
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350˚. Spread the walnuts on a baking sheet and bake until toasted, about 12 minutes. Let cool, then chop.
- Meanwhile, combine the cranberries, beet, sugar, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a food processor. Pulse until finely chopped.
- Scrape the cranberry relish into a bowl. Stir in the walnuts, apple, parsley and dill. Refrigerate at least 2 hours and up to 1 day.
JELLIED CRANBERRY BEET RELISH
For anyone who'd like a change from the usual cranberry sauce, this recipe may just be what you've been looking for. It's a tangy-sweet relish just brimming with beautiful ruby-red beets, celery, onions and, of course, cranberries.Serve it with roast turkey or roast goose. This relish may be made up to 24 hours before serving. The recipe comes from The Canadian Living Christmas Book.
Provided by Dreamer in Ontario
Categories Jellies
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine cranberries, water and 1/4 cup orange juice in a saucepan.
- Bring to a boil, reduce heat to medium, and cook for about 4 minutes or until cranberries pop and soften.
- While cranberries are cooking, sprinkle gelatin over remaining orange juice then allow to stand for 1 minute to soften.
- Add gelatin/orange mixture and sugar to cranberry mixture, stirring until gelatin dissolves.
- Remove from heat and stir in remaining ingredients.
- Pour into rinsed but not dried 4 cup mould or deep bowl.
- Cover and refrigerate for at least 2 hours (and up to 24 hours) or until set.
- To unmould, dip into hot water for about 20 seconds, then invert onto serving plate.
THANKSGIVING JELLIED CRANBERRY SAUCE
This recipe will yield about 3 cups of the most wonderful intense-flavored red cranberry sauce you will ever have, it's worth making and 100% better than any canned! --- plan ahead this needs to chill for 12-24 hours or until set, this can also be made in a mold --- you will *LOVE* this! :)
Provided by Kittencalrecipezazz
Categories Sauces
Time 12h
Yield 3 cups (approx)
Number Of Ingredients 5
Steps:
- In a large saucepan combine the cranberries, sugar and 3 cups water (set the remaining 1/3 cup water to use later) bring to a boil stirring to dissolve the sugar granules.
- Reduce heat to low and simmer stirring occasionally until all the cranberries have "burst" (this should take about 15 minutes).
- Pour the mixture into a large fine-mesh sieve and set over a large heat-proof bowl (I use my large Pyrex measuring cup) allow to drain for about 1 hour forcing the mixture through the strainer occasionally with a spoon to speed up the process).
- Strain until there is 3 cups of juice, then discard the solids.
- In a small bowl stir together the gelatin and 1/3 cup cold water; let stand for 2 minutes.
- Bring only 1 cup of the drained cranberry liquid to a simmer in a small saucepan; remove from heat.
- Add the gelatin/water mixture to the 1 cup of hot cranberry liquid and stir until completely combined.
- Pour the gelatin mixture into the remaining 2 cups of cranberrry liquid; stir until well combined.
- Pour the cranberry liquid into a large glass bowl or a lightly greased mold.
- Cool to room temerature.
- Cover with plastic wrap and chill for 12-24 hours.
- DELICIOUS!
Nutrition Facts : Calories 1073.8, Fat 0.6, SaturatedFat 0.1, Sodium 28.8, Carbohydrate 274.9, Fiber 22, Sugar 235.5, Protein 5.9
CRANBERRY AND PICKLED BEET RELISH
Categories Condiment/Spread Sauce Side Thanksgiving Quick & Easy Vinegar Cranberry Beet Fall Simmer Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings (about 3 cups)
Number Of Ingredients 5
Steps:
- Bring vinegar, water, and sugar to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Add cranberries and simmer, uncovered, stirring occasionally, until berries have burst and mixture is thick, about 20 minutes. Stir in beets and cool. Serve at room temperature or chilled.
BEET RELISH
This is an excellent relish that will go with almost anything and does not need to be cooked. It is made with fresh horseradish that you grind up and is wonderful (could use horseradish in a jar/bottle). If you have some in the garden, please use it, but you can purchase it at the grocery store.
Provided by Mimi in Maine
Categories Vegetable
Time 1h
Yield 3 quarts
Number Of Ingredients 6
Steps:
- Cook the beets and chop all veggies fine.
- Mix all ingredients together and put in STERILE jars and seal.
- You can put in a hot water bath for 20 minutes to seal.
- NOTE: You do not have to cook this as the beets are already cooked; everything will meld together and it will be yummy.
Nutrition Facts : Calories 973.1, Fat 1.5, SaturatedFat 0.2, Sodium 2960.2, Carbohydrate 229.2, Fiber 14, Sugar 213.1, Protein 9.8
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