Title: Ruby Beet Relish
Categories: Condiment Relish Canning
Yield: 8 Pints

12	c	Red cabbage; shredded coarse
8	c	Beets; cooked, peeled, and shredded
3 1/2	c	Celery; finely chopped
2	c	Onion; chopped
3 1/3	c	Sugar
3	c	White vinegar
4	tb	Horseradish
2	ts	Salt
1	ts	Orange peel; finely shredded
1/4	ts	Cayenne pepper

In a kettle or stockpot combine vegetables with sugar, vinegar, cranberry juice, horseradish, salt, orange peel, and cayenne. Bring to boiling. Reduce heat and simmer, uncovered, for five minutes, stirring frequently. Ladle the hot relish into hot, clean pint jars, leaving 1/2-inch headspace. Wipe rims and adjust lids. Process in boiling water bath for 15 minutes. Serve chilled as an accompaniment to meat. Makes about 8 pints.

Better Homes and Gardens, 9/81

MM by Dave Sacerdote From: Dave Sacerdote Date: 09 Apr 97 National Cooking Echo Ä

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