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 red beet, cooked, peeled, and coarsely chopped*
1 fennel bulb, trimmed, cored, and coarsely chopped or 3/4 cup chopped celery
In a small saucepan, combine cranberries, apple juice concentrate, the water, salt, fennel seeds, and pepper. Bring to boiling; reduce heat. Cook and stir for 3 to 4 minutes or until cranberries pop.
Remove from heat. Cool slightly.
Stir in beet and chopped fennel. Cover and chill for 2 hours.
Makes 2 cups, 8 (1/4-cup) servings.