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Can't-Be-Beat Cranberry Relish

Makes: 8 servings
Serving size: 1/4cup
Can't-Be-Beat Cranberry Relish
  • 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

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 KitchenTest 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,
  • cal. (kcal) 31,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 7,
  • fiber (g) 1,
  • pro. (g) 0,
  • sodium (mg) 92,
  • Other Carb () 1,
  • Carb Choice () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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