Can't-Be-Beat Cranberry Relish
Fresh fennel adds a captivating licorice-like flavor and lots of crunch to this festive condiment recipe.
Prep Time:
15 mins
Total Time:
2 hrs 18 mins
Servings:
2 cups, 8 (1/4-cup) servings.
Ingredients
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1 cup fresh cranberries
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1/4 cup frozen apple juice concentrate, thawed
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3 tablespoons water
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1/4 teaspoon salt
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1/8 teaspoon fennel seeds, crushed
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1/8 teaspoon freshly ground black pepper
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1 large red beet, cooked, peeled, and coarsely chopped*
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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, the water, salt, fennel seeds, and pepper. Bring to boiling; reduce heat. Cook and stir for 3 to 4 minutes or until cranberries pop. Remove from heat. Cool slightly. Stir in beet and chopped fennel. Cover and chill for 2 hours. Makes 2 cups, 8 (1/4-cup) servings.
Test Kitchen Tip
To cook the whole beet, cut off all but 1 inch of the stem and the root; wash thoroughly. Do not peel. In a covered large saucepan, cook beet in a large amount of boiling salted water for 35 to 40 minutes or until tender. Drain and cool slightly. Slip off skin.
Make-Ahead Directions
Prepare as directed. Cover and chill up to 48 hours.
Nutrition information
Calories 31, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 92 mg, Carbohydrate 7 g, Fiber 1 g, Protein 0 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Other Carbohydrate .5.
Percent Daily Values are based on a 2,000 calorie diet
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