Jellied Cranberry Beet Relish Recipes

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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

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.

THANKSGIVING JELLIED CRANBERRY SAUCE



Thanksgiving Jellied Cranberry Sauce image

This recipe will yield about 3 cups of the most wonderful intense-flavored red cranberry sauce you will ever have, it's worth making and 100% better than any canned! --- plan ahead this needs to chill for 12-24 hours or until set, this can also be made in a mold --- you will *LOVE* this! :)

Provided by Kittencalrecipezazz

Categories     Sauces

Time 12h

Yield 3 cups (approx)

Number Of Ingredients 5

4 (12 ounce) bags cranberries (frozen or fresh, thaw if frozen)
3 1/4 cups white sugar (for a less sweeter taste reduce sugar by 3-4 tablespoons)
3 1/3 cups cold water, divided
2 tablespoons unflavored gelatin (or use three 1/4-ounce envelopes)
2 drops red food coloring (optional)

Steps:

  • In a large saucepan combine the cranberries, sugar and 3 cups water (set the remaining 1/3 cup water to use later) bring to a boil stirring to dissolve the sugar granules.
  • Reduce heat to low and simmer stirring occasionally until all the cranberries have "burst" (this should take about 15 minutes).
  • Pour the mixture into a large fine-mesh sieve and set over a large heat-proof bowl (I use my large Pyrex measuring cup) allow to drain for about 1 hour forcing the mixture through the strainer occasionally with a spoon to speed up the process).
  • Strain until there is 3 cups of juice, then discard the solids.
  • In a small bowl stir together the gelatin and 1/3 cup cold water; let stand for 2 minutes.
  • Bring only 1 cup of the drained cranberry liquid to a simmer in a small saucepan; remove from heat.
  • Add the gelatin/water mixture to the 1 cup of hot cranberry liquid and stir until completely combined.
  • Pour the gelatin mixture into the remaining 2 cups of cranberrry liquid; stir until well combined.
  • Pour the cranberry liquid into a large glass bowl or a lightly greased mold.
  • Cool to room temerature.
  • Cover with plastic wrap and chill for 12-24 hours.
  • DELICIOUS!

Nutrition Facts : Calories 1073.8, Fat 0.6, SaturatedFat 0.1, Sodium 28.8, Carbohydrate 274.9, Fiber 22, Sugar 235.5, Protein 5.9

JELLIED CRANBERRY SAUCE



Jellied Cranberry Sauce image

I was surprised to see that there were no postings for Jellied Cranberry Sauce here, I wanted to make some for Thanksgiving, luckily I found it in Bernardin's Guide To Home Preserving. Times are a guess. I was done in about an hour.

Provided by tasb395

Categories     Sauces

Time 50m

Yield 4 half pints

Number Of Ingredients 5

4 1/4 cups cranberries
1 3/4 cups water
2 cups granulated sugar
1 cinnamon stick (optional)
1 teaspoon whole cloves (optional)

Steps:

  • Place two clean 2 cup or four 1 cup straight-sided mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180 F/82 C). Set screw bands aside; heat lids in hot water, NOT boiling (180 F/82 C). Keep jars and lids hot until ready to use.
  • Wash cranberries; drain. Combine cranberries and water in a large stainless steel saucepan. Bring to a boil; cook until skins burst. Puree mixture and return to a clean saucepan.
  • Add sugar. For spicy sauce, tie cinnamon and cloves in cheesecloth square, making a spice bag and add to cranberries, Gradually bring mixture to a boil, stirring until sugar dissolves. Increase heat, boil vigorously until mixture reaches gel point. Discard spice bag, if using.
  • Ladle sauce into a hot jar to within 1/4 inch of top rim. Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center lid on jar; apply screw band securely and firmly until resistance is met- fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining sauce.
  • Cover canner; bring water to a boil, At altitudes up to 1000 feet, process-boil filled 1 cup jars-10 minutes; 2 cup jars-15 minutes. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward.Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.

Nutrition Facts : Calories 433.4, Fat 0.1, Sodium 4.1, Carbohydrate 112.3, Fiber 4.6, Sugar 104, Protein 0.4

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

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

BEET RELISH



Beet Relish image

This is an excellent relish that will go with almost anything and does not need to be cooked. It is made with fresh horseradish that you grind up and is wonderful (could use horseradish in a jar/bottle). If you have some in the garden, please use it, but you can purchase it at the grocery store.

Provided by Mimi in Maine

Categories     Vegetable

Time 1h

Yield 3 quarts

Number Of Ingredients 6

2 quarts beets (cooked and chopped fine)
1 quart cabbage (chopped fine)
1 cup horseradish (chopped fine, or 3/4-1 5-ounce bottle)
1 tablespoon salt
2 1/2 cups sugar
1 quart cider vinegar

Steps:

  • Cook the beets and chop all veggies fine.
  • Mix all ingredients together and put in STERILE jars and seal.
  • You can put in a hot water bath for 20 minutes to seal.
  • NOTE: You do not have to cook this as the beets are already cooked; everything will meld together and it will be yummy.

Nutrition Facts : Calories 973.1, Fat 1.5, SaturatedFat 0.2, Sodium 2960.2, Carbohydrate 229.2, Fiber 14, Sugar 213.1, Protein 9.8

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

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

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 :

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