This super easy relish stays on the savory side. It makes a wonderful accompaniment to poultry, beef, or game.
Cooks' note:
Relish keeps, chilled in an airtight container, 4 days.
Recipe information
Yield
Makes 8 to 10 servings (about 3 cups)
Ingredients
1/2 cup red-wine vinegar
1/2 cup water
2/3 cup sugar
3 cups fresh or frozen cranberries (12 ounces; not thawed if frozen)
1 (16-ounces) jar sliced pickled beets, drained and quartered
Preparation
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.
