Can't Be-Beat Cranberry Relish

By pattie_d

Ingredients

• 1 cup of fresh cranberries
• 1/4 cup  frozen apple juice concentrate, thawed
• 3 tablespoons  water
• 1/4 teaspoon  salt
• 1/8 teaspoon  fennel seeds, crushed
• 1/8 teaspoon  freshly ground black pepper
• 1 large  red beet, cooked, peeled, and coarsely chopped*
• 1 small  fennel bulb, trimmed, cored, and coarsely chopped or 3/4 cup chopped celery

Preparation

Step 1

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.

nutrition facts
Servings Per Recipe 8 (1/4-cup) servings Calories 31, Sodium (mg) 92, Carbohydrate (g) 7, Fiber (g) 1, Other Carbohydrates (d.e.) .5, Percent Daily Values are based on a 2,000 calorie diet