Jellied Cranberry Beet Relish

• 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

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

cranberries, water, orange juice, unflavored gelatin, granulated sugar, beets, celery, onion, horseradish, orange rind

Taken from www.food.com/recipe/jellied-cranberry-beet-relish-402214 (may not work)