Fresh Horseradish Relish with Apples and Cranberries


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  • Total Time:
  • Servings: 4 cups

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  • 1 pound peeled horseradish root, peeled
  • 1 large carrot
  • 1 peeled medium beet, peeled
  • 1 peeled and cored large Granny Smith apple, peeled and cored
  • 1 cup fresh or frozen cranberries
  • 1 cup sugar
  • 3/4 cup distilled white vinegar
  • Salt

How to make this recipe

  1. In a food processor fitted with the shredding disk, separately shred horseradish root, carrot, beet and apple; transfer to a large bowl. Using the blade of the food processor, pulse cranberries with sugar until finely chopped. Mix the cranberry mixture into the shredded fruit and vegetables along with vinegar; season with salt. Allow to stand in the refrigerator for 3 days or up to 1 week before serving.

Contributed By Photo © Antonis Achilleos Published April 2011

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