Kuch Khaas Hai...

Fresh fennel adds a captivating licorice-like flavor and lots of crunch to this festive Can't-Be-Beat Cranberry Relish.

Ingredients

* 1 cup fresh cranberries
* 1/4 cup frozen apple juice concentrate, thawed
* 3 tablespoons water
* 1/4 teaspoon salt
* 1/8 teaspoon fennel seeds, crushed
* 1/8 teaspoon freshly ground black pepper
* 1 large red beet, cooked, peeled, and coarsely chopped*
* 1 small fennel bulb, trimmed, cored, and coarsely chopped or 3/4 cup chopped celery


Directions

1. In a small saucepan, combine cranberries, apple juice concentrate, water, salt, fennel seeds, and pepper. Bring to boiling; reduce heat. Simmer; uncovered, about 3 minutes or until cranberries pop.

2. Cool slightly. Stir in beet and fennel. Cover and chill for up to 48 hours. Makes 8 (1/4-cup) servings.

Test Kitchen Tip: To cook beet, cut off all but 1 inch of stem and root. Do not peel. Cook in boiling water for 35 to 40 minutes or until tender. Drain; cool slightly. Slip off skin.

Nutrition Facts

* Servings Per Recipe 8 (1/4-cup) servings
* Calories 31,
* Total Fat (g) 0,
* Saturated Fat (g) 0,
* Cholesterol (mg) 0,
* Sodium (mg) 92,
* Carbohydrate (g) 7,
* Fiber (g) 1,
* Protein (g) 0,
* Vitamin A (DV%) 0,
* Vitamin C (DV%) 0,
* Calcium (DV%) 0,
* Iron (DV%) 0,
* Other Carbohydrates (d.e.) .5,
* Percent Daily Values are based on a 2,000 calorie diet







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