Cranberry-Beetroot Relish
Votes: 1
Time: 25 minutes plus cooling time
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
This relish is made with fresh ingredients—cranberries, beets, apples, and herbs—and served chilled. It's a very healthy addition to meat dishes, packed with a whole bouquet of flavors, including tartness, sweetness, and tartness. Walnuts add their unique flavor and crunch. All ingredients are ground in a food processor into small pieces. Let it sit for the flavors to meld, and serve.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup walnut halves
- 450 g cranberries, thaw if frozen
- 1 medium beetroot, peeled and chopped
- 0.5 cups of sugar
- 1 teaspoon finely grated lemon zest
- 1 Gala or Fuji apple, finely chopped
- 3 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
We recommend
Recipes with similar ingredients: cranberry, beet, walnuts, lemon zest, apples, vegetable relish, dill
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Place walnuts on a baking sheet and bake for 12 minutes. Let cool, then chop.
- Meanwhile, in a food processor, combine the cranberries, beetroot, sugar, lemon zest, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Process until finely chopped.
- Transfer the cranberry relish to a bowl. Add walnuts, apple, parsley, and dill. Refrigerate for at least 2 hours. Can be stored for no longer than 24 hours.
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