$Clockwise from top-left: Negroni Cranberry Sauce\, Cranberry-Beet Relish with Ginger\, Fruit Punch Cranberry Jelly\, and Pomegranate-Pear Cranberry Sauce.$

Cranberry-Beet Relish with Ginger

Recipe courtesy of Steve Jackson for Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Steve Jackson for Food Network Kitchen

From: Food Network Magazine

Watch how to make this recipe.

Cranberry-Beet Relish with Ginger

Name: Cranberry-Beet Relish with Ginger
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 6 to 8 servings
Ingredients: 3/4 cup granulated sugar; 3 tablespoons minced peeled fresh ginger; Kosher salt; 1 pound cranberries, thawed and drained if frozen; 1 cup shredded peeled raw red beet; 2 tablespoons white balsamic vinegar

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Level: Easy

Total: 10 min (plus chilling)
Active: 10 min

Yield: 6 to 8 servings

Raw cranberry relish is a great alternative to the classic cooked, jam-like cranberry sauce. This version pulses together fresh ginger, sugar and cranberries. Finished with shredded beets and white balsamic vinegar, this will match up perfectly with any turkey on Thanksgiving while also being a nice change of pace from the typical cranberry side.

Level: Easy

Total: 10 min (plus chilling)
Active: 10 min

Yield: 6 to 8 servings

Ingredients

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3/4 cup granulated sugar

3 tablespoons minced peeled fresh ginger

Kosher salt

1 pound cranberries, thawed and drained if frozen

1 cup shredded peeled raw red beet

2 tablespoons white balsamic vinegar

Directions

Combine the sugar, ginger and 1 teaspoon salt in a food processor; pulse until evenly combined. Add the cranberries and pulse until finely chopped.
Transfer the mixture to a bowl and toss with the beet and vinegar. Refrigerate at least 1 hour before serving.