A great relish that’s not too sweet. Keeps, chilled in an airtight container, 4 days.
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
- 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.
