Jellied Cranberry Beet Relish Recipe
Ingredients
2 cups cranberries 500 mL
1 cup water 250 mL
1/2 cup orange juice 125 mL
1 pkg unflavored gelatin
3/4 cup granulated sugar 175 mL
1 cup diced cooked beets 250 mL
1 cup diced celery 250 mL
1/2 cup chopped onions 125 mL
1 tbsp horseradish 15 mL
2 tsp grated orange rind 10 mL
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.
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.
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