Horseradish Relish Recipes

HORSERADISH RELISH

Horseradish Relish image

I came across this while looking through a 1941 "The Household Magazine", submitted by Mrs. Max Sprang of Hillsdale, Mich. This 5 cent magazine has some great recipes that have not changed all that much over these past almost 70 years. Enjoy!

Provided by connieco1954

Categories Low Protein

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 package sweetened lemon gelatin
1 cup boiling water
3/4 cup horseradish
2 tablespoons vinegar
1/4 teaspoon salt
1 cup whipping cream

Steps:

Dissolve gelatin in boiling water. Cool. Add vinegar, salt, and horseradish. Mix thoroughly. Fold in stiffly whipped cream. Chill until firm. If desired, relish may be molded in tiny paper nut cups.

Nutrition Facts : Calories 309.2, Fat 22.3, SaturatedFat 13.7, Cholesterol 81.5, Sodium 409.6, Carbohydrate 26, Fiber 1.5, Sugar 21.9, Protein 3.4

HOMEMADE HORSERADISH

Homemade Horseradish image

It doesn't take much to make fresh horseradish. Be careful, because this is hot!

Provided by BOOK_WORM

Categories Appetizers and Snacks

Time 5m

Yield 10

Number Of Ingredients 4

Ingredients

1 cup peeled and cubed horseradish root
¾ cup white vinegar
2 teaspoons white sugar
¼ teaspoon salt

Steps:

In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.

Nutrition Facts : Calories 11.8 calories, Carbohydrate 2.5 g, Protein 0.4 g, Sodium 59.4 mg, Sugar 0.8 g

CRANBERRY HORSERADISH RELISH

Cranberry Horseradish Relish image

Make and share this Cranberry Horseradish Relish recipe from Food.com.

Provided by Irish Rose

Categories Sauces

Time P1DT10m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

2 cups cranberries
1/2 cup sugar
1/4 cup prepared horseradish
1 tablespoon lemon juice

Steps:

Finely chop berries with sugar in a food processor and transfer to bowl.
Stir in horseradish and lemon juice.
Cover and chill for at least one day.

Nutrition Facts : Calories 84.5, Fat 0.1, Sodium 32.1, Carbohydrate 21.9, Fiber 1.8, Sugar 18.8, Protein 0.2

BEET, RED ONION AND HORSERADISH RELISH

Beet, Red Onion and Horseradish Relish image

Categories Condiment/Spread Onion Side Passover Vegetarian Horseradish Beet Chill Healthy Kosher Bon Appétit Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 cups

Number Of Ingredients 7

Ingredients

3 2 1/2-inch-diameter beets, trimmed
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon coarse salt
1/2 teaspoon pepper
1 1/2 cups chopped red onion
1/3 cup prepared white cream-style horseradish

Steps:

Preheat oven to 350°F. Wrap beets in double thickness of foil. Roast beets on oven rack until tender, about 1 hour 45 minutes. Unwrap beets and cool.
Whisk oil, vinegar, salt and pepper in medium bowl until blended. Mix in onion and horseradish.
Peel beets; cut into 1/3-inch dice. Add to onion mixture. Cover; chill 1 to 4 days.

FRESH BEET HORSERADISH

Fresh Beet Horseradish image

Sweet beets temper fierce horseradish while adding bright color to a traditional Passover condiment.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 5

Ingredients

2 medium (10 ounce) beets
One 4-ounce fresh horseradish, peeled
1/4 cup cider vinegar
2 teaspoons salt
1 teaspoon sugar

Steps:

Scrub beets; trim stems to 1/2 inch. Place beets in a medium saucepan; add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium high; cook at a gentle boil until beets are tender when pierced with a small, sharp knife, 30 to 40 minutes. Remove from heat, drain, and set beets aside until cool enough to handle.
Meanwhile, grate horseradish on small holes of a box grater. Place in a small bowl; stir in vinegar, salt, and sugar.
Peel beets; grate on small holes of box grater. Add to horseradish mixture; stir well to combine. Keep covered to preserve flavor, and refrigerate until needed.

CRANBERRY AND HORSERADISH RELISH

Cranberry and Horseradish Relish image

Categories Condiment/Spread Sauce Food Processor Thanksgiving Quick & Easy Horseradish Cranberry Fall Winter Chill Sour Cream Bon Appétit

Yield Makes approximately 3 cups

Number Of Ingredients 6

Ingredients

1 12-ounce bag fresh or unthawed frozen cranberries
1 small onion, quartered
1/2 cup sugar
1/4 teaspoon salt
1/2 cup light sour cream or plain low-fat yogurt
3 tablespoons drained prepared horseradish

Steps:

Combine cranberries, onion, sugar and salt in processor. Chop coarsely, using on/off turns. Transfer mixture to medium bowl. Mix in sour cream and horseradish. Season to taste with salt and pepper. Refrigerate until chilled, about 1 hour. (Can be prepared 1 day ahead. Cover and keep refrigerated.)

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2019-07-02 Cook beets until tender. Run under cold water until cool enough to handle. Peel; grate finely. Combine grated beets and horseradish. To prepare pickling liquid, combine …
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Cook beets until tender. Run under cold water until cool enough to handle. Peel; grate finely. Combine grated beets and horseradish.
To prepare pickling liquid, combine vinegar, sugar, salt and pickling spice in a non-reactive saucepan. Bring to a boil; boil 1 - 2 minutes. Remove spice bag. Combine beet mixture and pickling liquid in saucepan. Return quickly to a boil, stirring constantly.
Spoon into hot sterilized jars leaving 1/2 inch headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional relish, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in Alberta for 25 minutes in a boiling water bath.

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Place beets in a non-aluminum stockpot with water to cover; bring to a boil. Reduce heat; cover and simmer 35 to 40 minutes or until tender. Pour cold water over beets; drain and let cool.
Trim off beet stems and roots; rub off skins. Grind beets in a large mixing bowl, using coarse blade of a food grinder. Add remaining ingredients; mix well.
Spoon relish into sterilized jars. Cover with metal lids, and screw bands tight. Store in refrigerator until ready to use. Serve with meats or salads.

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