Can�t-Be-Beet Cranberry Relish -- e-w
Source of Recipe
BH&G Diabetic Living
Can�t-Be-Beet Cranberry Relish -- e-w
Plan ahead�needs to chill from 2 to 48 hours.
Serves: 8
1 large red beet
1 c. fresh cranberries
1/4 c. frozen apple juice concentrate, thawed
3 T. water
1/4 tsp. salt
1/8 tsp. fennel seeds, crushed
1/8 tsp. ground black pepper
1 small fennel bulb, trimmed, cored, and coarsely chopped � or � 3/4 c. chopped celery
Cut off all but 1-in. of beet stem and root. Do Not Peel. In a large saucepan, cook beet in enough boiling water to cover for 35-40 minutes or until tender; drain. Cool slightly. Slip off skin, coarsely chop beet.
In a small saucepan, combine the next 6 ingredients. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes or until the cranberries begin to pop. Cool slightly. Stir in beet and fennel. Cover and chill for 2 to 48 hours
One serving equals: 31 calories�0 fat�0 cholesterol�92 mg sodium�7 gm carbohydrate�1 gm fiber�0 protein +++EXC: 1/2 carbohydrate +++WWP:0
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