Jellied Cranberry Beet Relish - cooking recipe

Ingredients

2 cups cranberries
1 cup water
1/2 cup orange juice
1 (7 g) package unflavored gelatin
3/4 cup granulated sugar
1 cup cooked beets, diced
1 cup celery, diced
1/2 cup onion, chopped
1 tablespoon horseradish
2 teaspoons orange rind, grated

Preparation

Combine cranberries, water and 1/4 cup orange juice in a saucepan.
Bring to a boil, reduce heat to medium, and cook for about 4 minutes or until cranberries pop and soften.
While cranberries are cooking, sprinkle gelatin over remaining orange juice then allow to stand for 1 minute to soften.
Add gelatin/orange mixture and sugar to cranberry mixture, stirring until gelatin dissolves.
Remove from heat and stir in remaining ingredients.
Pour into rinsed but not dried 4 cup mould or deep bowl.
Cover and refrigerate for at least 2 hours (and up to 24 hours) or until set.
To unmould, dip into hot water for about 20 seconds, then invert onto serving plate.