Jellied Cranberry Beet Relish Food

CRANBERRY-BEET RELISH

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.

JELLIED CRANBERRY BEET RELISH

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.

OLD-FASHIONED CRANBERRY RELISH

Steps:

• Finely chop about half the cranberries with 1 orange in a food processor; scrape into a glass mixing bowl. Repeat process with remaining cranberries and orange.
• Finely chop walnuts in the food processor; add to cranberry mixture. Stir sugar and orange-flavored liqueur through the cranberry mixture.
• Cover bowl with plastic wrap; refrigerate at least 4 hours to overnight.

CRANBERRY AND PICKLED BEET RELISH

Steps:

• Bring vinegar, water, and sugar to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Add cranberries and simmer, uncovered, stirring occasionally, until berries have burst and mixture is thick, about 20 minutes. Stir in beets and cool. Serve at room temperature or chilled.

BEET RELISH

Steps:

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

CRANBERRY BEETS

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.

CRANBERRY RELISH III

Steps:

• Wash cranberries and pick out any spoiled berries. Drain, and put in a food processor with kumquats, sugar and nuts. Blend until well chopped - be careful not to process it too much or it will be mush. Chill and serve.

CRANBERRY AND PICKLED BEET RELISH

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.