Cranberry Beet Relish Food

JELLIED CRANBERRY BEET RELISH

Jellied Cranberry Beet Relish image

For anyone who'd like a change from the usual cranberry sauce, this recipe may just be what you've been looking for. It's a tangy-sweet relish just brimming with beautiful ruby-red beets, celery, onions and, of course, cranberries.Serve it with roast turkey or roast goose. This relish may be made up to 24 hours before serving. The recipe comes from The Canadian Living Christmas Book.

Provided by Dreamer in Ontario

Categories Jellies

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups cranberries
1 cup water
1/2 cup orange juice
1 (7 g) package unflavored gelatin
3/4 cup granulated sugar
1 cup cooked beets, diced
1 cup celery, diced
1/2 cup onion, chopped
1 tablespoon horseradish
2 teaspoons orange rind, grated

Steps:

Combine cranberries, water and 1/4 cup orange juice in a saucepan.
Bring to a boil, reduce heat to medium, and cook for about 4 minutes or until cranberries pop and soften.
While cranberries are cooking, sprinkle gelatin over remaining orange juice then allow to stand for 1 minute to soften.
Add gelatin/orange mixture and sugar to cranberry mixture, stirring until gelatin dissolves.
Remove from heat and stir in remaining ingredients.
Pour into rinsed but not dried 4 cup mould or deep bowl.
Cover and refrigerate for at least 2 hours (and up to 24 hours) or until set.
To unmould, dip into hot water for about 20 seconds, then invert onto serving plate.

PICKLED BEET RELISH

Pickled Beet Relish image

Provided by Food Network

Categories condiment

Time 50m

Yield 3 cups

Number Of Ingredients 10

Ingredients

2 cups sugar
1 cup red wine vinegar
2 pounds beets, peeled and cut into small dice
2 tablespoons fresh grated horseradish
2 red onions, thinly sliced
1 1/2 teaspoons celery seeds
2 tablespoons kosher salt
1 teaspoon black peppercorns
1 tablespoon chopped parsley
1 tablespoon olive oil

Steps:

Bring sugar and vinegar to a boil, add all ingredients (except parsley and olive oil) and cook until beets are tender. Strain, then toss with parsley and olive oil.;

CRANBERRY-BEET RELISH

Cranberry-Beet Relish image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

3/4 cup walnut halves
1 pound cranberries, thawed if frozen
1 medium red beet, peeled and chopped
1/2 cup sugar
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground pepper
1 Gala or Fuji apple, finely chopped
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill

Steps:

Preheat the oven to 350˚. Spread the walnuts on a baking sheet and bake until toasted, about 12 minutes. Let cool, then chop.
Meanwhile, combine the cranberries, beet, sugar, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a food processor. Pulse until finely chopped.
Scrape the cranberry relish into a bowl. Stir in the walnuts, apple, parsley and dill. Refrigerate at least 2 hours and up to 1 day.

BEET RELISH

Beet Relish image

"I LIKE to serve beet relish with corned beef and cabbage. The relish provides an interesting combination of flavors, and it is best made several days ahead. It's a very colorful addition to the table."

Provided by Taste of Home

Time 15m

Yield about 2 cups.

Number Of Ingredients 7

Ingredients

2 cups coarsely shredded cooked beets
2 tablespoons chopped red onion
2 tablespoons red wine vinegar
1 teaspoon sugar
2 tablespoons Dijon mustard
3 tablespoons vegetable oil
Salt and pepper to taste

Steps:

Combine all ingredients in a small bowl and blend well. Chill thoroughly.

Nutrition Facts :

CRANBERRY AND PICKLED BEET RELISH

Cranberry and Pickled Beet Relish image

Categories Condiment/Spread Side Thanksgiving Quick & Easy Cranberry Beet Gourmet

Yield Makes about 3 cups

Number Of Ingredients 5

Ingredients

1/2 cup red-wine vinegar
1/2 cup water
2/3 cup sugar
a 12-ounce bag fresh or frozen cranberries, picked over
a 16-ounce jar sliced pickled beets, drained and quartered

Steps:

In a saucepan bring vinegar, water, and sugar to a boil, stirring to dissolve sugar. Add cranberries and simmer, stirring occasionally, about 20 minutes, or until thick. Stir in beets and cool. Relish may be made 4 days ahead and chilled, covered.
Serve relish chilled or at room temperature with poultry, beef, or game.

CRANBERRY BEETS

Cranberry Beets image

"When I'm looking for a different way to put cranberries on the menu, this unique side comes immediately to mind," reports Donna Smith of Victor, New York. "Paired with beets, the berries are tasty and tangy...and their ruby-red color really brightens up my holiday dinner table."

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

6 cups sliced peeled fresh beets
1 can (14 ounces) whole-berry cranberry sauce
2 tablespoons orange juice
1 teaspoon grated orange zest
1/2 teaspoon salt

Steps:

Place beets in saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until tender. , In another saucepan, heat cranberry sauce over medium heat until melted. Add orange juice, orange zest and salt. Drain beets; gently stir into cranberry mixture. Heat through.

Nutrition Facts :

BEETS AND CRANBERRIES

Beets and Cranberries image

Make and share this Beets and Cranberries recipe from Food.com.

Provided by morgainegeiser

Categories Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 3

Ingredients

2 (13 1/4 ounce) cans sliced beets, drained
1 (16 ounce) whole berry cranberry sauce
1/4 cup orange juice concentrate

Steps:

In a large saucepan, combine the beets, cranberry sauce and orange juice concentrate.
Cook and stir over low heat until heated through.
Serve with a slotted spoon.

Nutrition Facts : Calories 142, Fat 0.3, Sodium 89.7, Carbohydrate 35, Fiber 2.5, Sugar 32.5, Protein 1.9

ROASTED BEET, RED ONION AND CRANBERRY RELISH

Roasted Beet, Red Onion and Cranberry Relish image

Categories Condiment/Spread Food Processor Fruit Onion Vegetable Side Roast Thanksgiving Vegetarian Horseradish Vinegar Cranberry Beet Fall Honey Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 4 cups

Number Of Ingredients 9

Ingredients

2 2 1/2-inch-diameter beets, unpeeled
1 1/4 pounds red onions, peeled
1 1/2 tablespoons olive oil
1 12-ounce package cranberries
1/4 cup honey
2 tablespoons prepared horseradish
4 teaspoons balsamic vinegar
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Preheat oven to 375°F. Wrap beets in double thickness of aluminum foil. Cut onions through root end into 3/4-inch-thick wedges. Place onion wedges in medium bowl; toss with oil. Arrange onion wedges, cut side down, on baking sheet. Place beets directly on oven rack. Roast beets until tender, about 1 hour 45 minutes and onions until brown and tender, turning once, about 1 hour. Peel beets; cut into 1/2-inch pieces. Chop onions coarsely.
Using on/off turns, coarsely chop cranberries in processor. Add beets and onions; blend briefly to chunky consistency. Transfer to bowl; mix in honey, horseradish, vinegar, salt and pepper. Cover and refrigerate at least 1 day. (Can be made 4 days ahead. Keep refrigerated.)

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