Can't-Be-Beat Cranberry Relish
cup frozen apple juice concentrate, thawed
teaspoon fennel seeds, crushed
teaspoon freshly ground black pepper
large red beet, cooked, peeled, and coarsely chopped*
small fennel bulb, trimmed, cored, and coarsely chopped or 3/4 cup chopped celery
- 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.
- 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