CRANBERRY-BEET RELISH
ACTIVE: 25 min l TOTAL: 25 min (plus chilling)
SERVES: 6 to 8¾ cup walnut halves
1 pound cranberries, thawed if frozen
1 medium red beet, peeled and chopped
½ cup sugar
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground pepper
1 Gala or Fuji apple, finely chopped
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
- 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, ½ 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-
GRAPE SAUCE
ACTIVE: 15 min l TOTAL: 40 min (plus chilling)
SERVES: 6 to 81 tablespoon unsalted butter
1 cup red seedless grapes
2 bay leaves
1 pound cranberries, thawed if frozen
1¾ cups sugar
½ cup grape juice
Kosher salt
- Melt the butter in a medium saucepan over
medium-high heat. Add the grapes and bay
leaves and cook, stirring occasionally, until the
grapes begin to split, 3 to 5 minutes. Add the
cranberries and stir to coat. Add the sugar,
grape juice, ½ cup water and a pinch of salt.
- Bring the mixture to a boil, then reduce the
heat to a simmer and cook, stirring occasionally,
until the cranberries burst and the sauce thickens,
about 20 minutes. (If the berries aren’t bursting
after 15 minutes, gently smash with a spatula.)
- Discard the bay leaves. Transfer the cranberry
sauce to a blender and puree until smooth. Strain
through a fine-mesh sieve into a 2-quart dish.
Press a piece of plastic wrap directly onto the
surface and refrigerate until set, at least 3 hours
and up to 1 week.
NOVEMBER 2019 ●FOOD NETWORK MAGAZINE 115
jellied Cranberry-
Grape sauce
Cranberry-Beet
Relish