Tested and Perfected by Food and Wine
Fresh Horseradish Relish with Apples and Cranberries
© Antonis Achilleos

Fresh Horseradish Relish with Apples and Cranberries

  • SERVINGS: 4 cups

  1. 1 pound peeled horseradish root, peeled
  2. 1 large carrot
  3. 1 peeled medium beet, peeled
  4. 1 peeled and cored large Granny Smith apple, peeled and cored
  5. 1 cup fresh or frozen cranberries
  6. 1 cup sugar
  7. 3/4 cup distilled white vinegar
  8. Salt
  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.