Best 4 Cranberry Beet Relish Recipes
Indulge in a delightful culinary journey with our collection of cranberry-beet relish recipes. These vibrant and flavorful condiments are bursting with the goodness of fresh cranberries and earthy beets, offering a symphony of textures and a delightful balance of sweet and tart flavors. From the classic Cranberry-Beet Relish that adds a festive touch to your holiday table, to the tangy Beet Relish with Horseradish that packs a spicy punch, each recipe brings a unique twist to this versatile condiment. Whether you're looking for a simple side dish to complement your main course, or a flavorful topping for burgers, sandwiches, and salads, these recipes have got you covered. Get ready to relish the goodness of cranberries and beets in every bite!
Here are our top 4 tried and tested recipes!
ROASTED BEET, RED ONION AND CRANBERRY RELISH
Categories Condiment/Spread Food Processor Fruit Onion Vegetable Side Roast Thanksgiving Vegetarian Horseradish Vinegar Cranberry Beet Fall Honey Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Wrap beets in double thickness of aluminum foil. Cut onions through root end into 3/4-inch-thick wedges. Place onion wedges in medium bowl; toss with oil. Arrange onion wedges, cut side down, on baking sheet. Place beets directly on oven rack. Roast beets until tender, about 1 hour 45 minutes and onions until brown and tender, turning once, about 1 hour. Peel beets; cut into 1/2-inch pieces. Chop onions coarsely.
- Using on/off turns, coarsely chop cranberries in processor. Add beets and onions; blend briefly to chunky consistency. Transfer to bowl; mix in honey, horseradish, vinegar, salt and pepper. Cover and refrigerate at least 1 day. (Can be made 4 days ahead. Keep refrigerated.)
CRANBERRY-BEET RELISH
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
JELLIED CRANBERRY BEET RELISH
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
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.
CRANBERRY AND PICKLED BEET RELISH
Categories Condiment/Spread Sauce Side Thanksgiving Quick & Easy Vinegar Cranberry Beet Fall Simmer Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings (about 3 cups)
Number Of Ingredients 5
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.
Tips:
- Use a sharp knife to dice the beets and cranberries. This will help them retain their shape and color.
- If you don't have a food processor, you can chop the beets and cranberries by hand. Just be sure to chop them finely so that they blend well with the other ingredients.
- Be careful not to overcook the beets. They should be tender but still have a slight crunch to them.
- If you want a sweeter relish, add more sugar or honey to taste.
- If you want a spicier relish, add more cayenne pepper or red pepper flakes to taste.
- Store the relish in a covered container in the refrigerator for up to 2 weeks.
Conclusion:
Cranberry beet relish is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It's perfect for Thanksgiving dinner, but it can also be enjoyed all year round. Whether you're using it as a topping for burgers or sandwiches, or as a side dish for roasted chicken or fish, this relish is sure to be a hit.
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