Jellied Cranberry Beet Relish
Brighten your holiday table with this vibrant Jellied Cranberry Beet Relish, a unique twist on classic cranberry sauces that combines the sweet tang of fresh cranberries with the earthy depth of pureed beets. Infused with zesty orange juice, a hint of apple cider vinegar, and just the right touch of sugar, this jellied delight strikes the perfect balance between savory and sweet. Unflavored gelatin gives it a smooth, sliceable texture, ideal for serving as a stunning side dish or spread. Ready in under 90 minutes (including prep and cooking), it's a make-ahead marvel, perfect for Thanksgiving or festive dinners. Serve chilled to let its bold flavors and jewel-toned hues shine as an unforgettable complement to roasted meats and hearty mains.
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Recipe Information
Ingredients
- 12 ounces fresh cranberries
- 3 medium-sized (about 1 pound) beets
- 0.75 cups granulated sugar
- 0.5 cups orange juice
- 0.5 cups water
- 1 teaspoon orange zest
- 1 packet (2 1/4 teaspoons) unflavored gelatin
- 1 tablespoon apple cider vinegar
- 0.25 teaspoons salt
Instructions
Peel and dice the beets into 1-inch chunks. Place them in a medium saucepan and add enough water to cover. Bring to a boil, then reduce heat and simmer until tender, about 30 minutes. Drain and set aside to cool slightly.
In another medium saucepan, combine the fresh cranberries, sugar, orange juice, and water. Bring to a simmer over medium heat and cook until the cranberries burst and the mixture thickens slightly, about 10 minutes. Stir occasionally to prevent sticking.
Meanwhile, using a food processor or blender, puree the cooked beets until smooth. Add the beet puree to the cranberry mixture and stir to combine.
Sprinkle the unflavored gelatin over 2 tablespoons of cold water in a small bowl and let it bloom for 5 minutes.
Remove the cranberry and beet mixture from heat. Stir in the bloomed gelatin, orange zest, apple cider vinegar, and salt. Mix well until the gelatin is completely dissolved.
Pour the mixture into a lightly greased 4-cup mold or bowl. Smooth the surface with a spatula if necessary.
Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours, or until set.
To serve, unmold the relish onto a serving plate by dipping the mold briefly in warm water to loosen the edges, then inverting it onto the plate. Slice and serve chilled as a condiment or side dish.
Nutrition Facts
Calories |
1428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3365 mg | 146% | |
| Total Carbohydrate | 340.1 g | 124% | |
| Dietary Fiber | 52.6 g | 188% | |
| Total Sugars | 270.5 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 5125 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
