Jellied Cranberry Beet Relish

Dreamer in Ontario's Note:

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. <<Cooking time is refrigeration time.>> The recipe comes from The Canadian Living Christmas Book.

• Total Time: 2 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 8

• 2 cups cranberries
• 1 cup water
• 1/2 cup orange juice
• 1 (7 g) package unflavored gelatin
• 3/4 cup granulated sugar
• 1 cup cooked beets, diced
• 1 cup celery, diced
• 1/2 cup onion, chopped
• 1 tablespoon horseradish
• 2 teaspoons orange rind, grated

Directions:

1. Combine cranberries, water and 1/4 cup orange juice in a saucepan.
2. Bring to a boil, reduce heat to medium, and cook for about 4 minutes or until cranberries pop and soften.
3. While cranberries are cooking, sprinkle gelatin over remaining orange juice then allow to stand for 1 minute to soften.
4. Add gelatin/orange mixture and sugar to cranberry mixture, stirring until gelatin dissolves.
5. Remove from heat and stir in remaining ingredients.
6. Pour into rinsed but not dried 4 cup mould or deep bowl.
7. Cover and refrigerate for at least 2 hours (and up to 24 hours) or until set.
8. To unmould, dip into hot water for about 20 seconds, then invert onto serving plate.

Reviews

[ellie_]

Loved this relish -- a great change from the usual cranberry relish which we throughly enjoyed with a turkey dinner. Skipped the orange peel but otherwise made as directed. Thanks for sharing this keeper!