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Beet, Cranberry and Jicama Relish

Presented by Conscious Cuisine®
Makes 3 cups

2 cups unsweetened apple juice
2 cups 1/2-inch cubes, peeled beets
1 cup diced jícama
1/2 cup dried cranberries
1/2 cup chopped walnuts
Grated zest of one orange
1 tsp. ground cinnamon (or one cinnamon stick)

In a medium saucepan, combine all the ingredients and mix well. Bring to a boil over medium-high heat. Reduce heat to low, and simmer uncovered until the beets are soft, about 45 minutes.

Transfer to a bowl, cover and refrigerate for one hour before serving.

Store in an airtight container in the refrigerator for four or five days.

Per serving (2 tbs.):

Calories 40; Protein 1g; Total Fat 1.5 g; Saturated Fat 0.5 g; Carbohydrates 6 g; Dietary Fiber 1 g; Cholesterol 0 mg; Sodium 10 mg