November 16, 2020

Cranberry & Beet Relish

Recipe: Eshun Mott

Prep Time: 15 minutes

Total Time: 40 minutes

Small beets are more tender and slightly less earthy tasting than more mature beets. Wear rubber gloves while handling them if you don’t want stained hands. This Cranberry Beet Relish recipe makes about 2¼ cups.


  • 1½ tsp whole coriander seed
  • 1 cup water
  • 3 small beets, peeled and cut into ½” pieces (about 1 cup)
  • 1 small dried bay leaf
  • Salt
  • 3 cups cranberries
  • ½ cup brown sugar, packed
  • 2 tbsp red wine vinegar


Yield: Serves 8

Plan Ahead: Relish tastes best if made at least 1 day ahead of time.

Make Relish

  1. In medium pot over medium heat, place coriander seed and toast for 2 minutes, or until fragrant. Add water, beets, bay leaf and pinch of salt, and bring to a boil. Cover pot with lid offset to let some steam escape, turn heat down to medium-low and simmer for 15 minutes, until beets are tender.
  2. Add cranberries and simmer for 3 minutes, or until cranberries have begun to pop. Remove lid, add sugar and vinegar, and simmer for 5 minutes, or until flavors come together and sauce has thickened.

Stacey Brandford


House & Home November 2020