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Ingredients
| cranberries (chopped): 1 cup |
| unsweetened apple juice: 1/4 cup |
| water: 1 Tbl |
| salt: 1/4 tsp |
| fennel seed (whole): 1/8 tsp |
| black pepper: 1/8 tsp |
| beets: 1 whole beet (red) |
| fennel: 1 bulb |
Can't-be-beat cranberry relish
Credit: www.recipe.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
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.
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.