Jellied Cranberry Beet Relish
- Ready In:
- 2hrs 10mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 473.18 ml cranberries
- 236.59 ml water
- 118.29 ml orange juice
- 7 g package unflavored gelatin
- 177.44 ml granulated sugar
- 236.59 ml cooked beets, diced
- 236.59 ml celery, diced
- 118.29 ml onion, chopped
- 14.79 ml horseradish
- 9.85 ml orange rind, grated
directions
- 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.