Skip to main content
Epicurious

Cranberry and Pickled Beet Relish

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

  1. 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.

TagsCondimentCranberryBerryFruitSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasy5 Ingredients or FewerThanksgivingGourmet
Read More
Candied Yams
With a buttery bourbon glaze, this Gourmet legend requires just four ingredients.
Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Crisp Roast Duck
This easy roast duck makes for a lovely holiday centerpiece—it’s also pretty easy to cook.
Jammy Grape Galette
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Brussels Sprouts Latkes
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Passion Fruit Curd
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.