Ingredients

• 1/2 cup red-wine vinegar
• 1/2 cup water
• 2/3 cup sugar
• a 12-ounce bag fresh or frozen cranberries, picked over
• a 16-ounce jar sliced pickled beets, drained and quartered

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Instructions

1. In a saucepan bring vinegar, water, and sugar to a boil, stirring to dissolve sugar. Add cranberries and simmer, stirring occasionally, about 20 minutes, or until thick. Stir in beets and cool. Relish may be made 4 days ahead and chilled, covered.
2. Serve relish chilled or at room temperature with poultry, beef, or game.