Cranberry and Pickled Beet Relish

• 1/2 cup red-wine vinegar
• 1/2 cup water
• 2/3 cup sugar
• a 12-ounce bag fresh or frozen cranberries, picked over
• a 16-ounce jar sliced pickled beets, drained and quartered

1. In a saucepan bring vinegar, water, and sugar to a boil, stirring to dissolve sugar.
2. Add cranberries and simmer, stirring occasionally, about 20 minutes, or until thick.
3. Stir in beets and cool.
4. Relish may be made 4 days ahead and chilled, covered.
5. Serve relish chilled or at room temperature with poultry, beef, or game.

redwine vinegar, water, sugar, frozen cranberries, beets

Taken from www.epicurious.com/recipes/food/views/cranberry-and-pickled-beet-relish-10799 (may not work)