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Can't-Be-Beat Cranberry Relish
Ingredients
-
1
cup fresh cranberries
-
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
- Tip 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)
- Servings Per Recipe 8,
- Calories 31,
- Carbohydrate (gm) 7,
- Dietary Fiber, total (gm) 1,
- Sodium (mg) 92,
- Other Carb () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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