Cranberry Beet Relish Recipes

BEET RELISH

Steps:

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

EASY BEET RELISH RECIPE

Steps:

• Add the onion, vinegar, sugar, and salt to a medium saucepan over medium heat.
• Bring to a boil and then simmer to reduce, cooking for about 4 minutes.
• Stir in the beets. Cook for 2 additional minutes.
• Dissolve the cornstarch in about 1 tablespoon of water, until a slurry forms.
• Pour the cornstarch slurry into the relish mixture and cook for 1 additional minute, stirring, and remove from the heat.
• Pour the relish into a clean glass jar with a lid and store in the fridge for about a month until needed.

BEET & BLACKBERRY RELISH

Steps:

• In skillet over medium-high heat, combine vinegar, sugar and salt. Bring to boil; cook for 2 min.
• Add beets and blackberries. Return to boil; cook until liquid is reduced to syrup-like consistency, 3 to 5 min.
• Remove from heat and transfer to heatproof bowl. Let cool to room temperature; fold in mint.

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.

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.

SPICED BEETROOT CHUTNEY (LOW SUGAR)

Steps:

• To the pot add the vinegar, apple juice, sugar, fresh ginger, spices and seasoning. Cook for a minute until the sugar has dissolved and the mixture starts bubbling up.
• Add the diced beetroot, apple and onion, stir, cover and simmer for about 40 minutes, until the beetroot is tender but still has some crunch, stirring occasionally.
• Remove from the heat, stir in the soy sauce and place one third of the mixture in a small food processor. Pulse a few times to break up the larger pieces (do not puree completely).
• Place the mixture back in the pot, stir in and set aside to cool completely. Spoon the chutney into a jar and refrigerate (for up to 2 weeks).

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.

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.

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.