Ingredients for Jellied Cranberry Beet Relish
- 12 ounces fresh cranberries
- 1/2 cup water
- 1/2 cup orange juice (divided use)
- Unflavored Gelatin
- Granulated Sugar
- Cooked Beets
- 1/2 cup finely chopped celery
- Onion
- Horseradish
- Orange Rind
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How to Make Jellied Cranberry Beet Relish
- Combine 12 ounces fresh cranberries, 1/2 cup water, and 1/4 cup orange juice in a medium saucepan.
- Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 4-5 minutes, or until most cranberries have burst and softened.
- While cranberries simmer, sprinkle 1 package (2 1/4 teaspoons) unflavored gelatin over 1/4 cup orange juice in a small bowl. Let stand for 1 minute to soften.
- Add the softened gelatin mixture and 1/2 cup granulated sugar to the cranberry mixture. Stir until the gelatin is completely dissolved and the sugar is fully incorporated.
- Remove from heat and stir in 1 cup cooked and diced beets, 1/2 cup finely chopped celery, and 1/4 cup finely chopped red onion.
- Pour the mixture into a rinsed 4-cup mold or deep bowl.
- Cover and refrigerate for at least 2 hours, or until completely set.
- To unmold, dip the bottom of the mold into hot water for about 20 seconds. Invert onto a serving plate.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
93g
Fat
0g
Carbs
9g