Can't-Be-Beat Cranberry Relish

Fresh fennel adds a captivating licorice-like flavor and lots of crunch to this festive holiday relish.

Can't-Be-Beat Cranberry Relish Enlarge Image
1,864views
2 users rated this recipe an average rating of 1.0
Makes:
8 servings
Serving Size:
1/4 cup
Rate me!


Can't-Be-Beat Cranberry Relish

Ingredients
1/4
cup frozen apple juice concentrate, thawed
3
tablespoons water
1/4
teaspoon salt
1/8
teaspoon fennel seeds, crushed
1/8
teaspoon freshly ground black pepper
1
large red beet, cooked, peeled, and coarsely chopped*
1
small fennel bulb, trimmed, cored, and coarsely chopped or 3/4 cup chopped celery

Directions

  1. In a small saucepan, combine cranberries, apple juice concentrate, water, salt, fennel seeds, and pepper. Bring to boiling; reduce heat. Simmer; uncovered, about 3 minutes or until cranberries pop.
  2. Cool slightly. Stir in beet and fennel. Cover and chill for up to 48 hours. Makes 8 (1/4-cup) servings.

From the Test Kitchen

Test Kitchen Tip:

To cook beet, cut off all but 1 inch of stem and root. Do not peel. Cook in boiling water for 35 to 40 minutes or until tender. Drain; cool slightly. Slip off skin.

Nutrition Facts

(Can't-Be-Beat Cranberry Relish)
    Per serving:
  • 31 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 92 mg sodium,
  • 7 g carb.,
  • 1 g fiber,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close