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

Source: Better Homes and Gardens

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Recipe Summary

Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Cool slightly. Stir in beet and fennel. Cover and chill for up to 48 hours. Makes 8 (1/4-cup) servings.

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

31 calories; carbohydrates 7g; insoluble fiber 1g; sodium 92mg.
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