Jellied Cranberry Beet Relish

By Dreamer in Ontario on December 02, 2009

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Ingredients

    1. 2 cups cranberries
    2. 1 cup water
    3. 1/2 cup orange juice
    4. 1 (7 g) packages unflavored gelatin
    5. 3/4 cup granulated sugar
    6. 1 cup cooked beets, diced
    7. 1 cup celery, diced
    8. 1/2 cup onion, chopped
    9. 1 tablespoon horseradish
    10. 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.