1 qt. coarsely chopped cooked beets (14-16 med. beets)
1 qt. coarsely shredded red cabbage (1/2 med. head)
1 3/4 c. finely chopped celery
1 c. chopped onion
1 c. cranberry juice
1 1/2 c. white vinegar
1 2/3 c. sugar
2 tbsp. horseradish
1/2 tsp. grated orange rind
1 tsp. salt
1/4 tsp. white pepper
1/8 tsp. cayenne pepper

Wash and rinse 5 one pint preserving jars and enclosures; keep in simmering water until ready to use.

Place all ingredients in large heavy kettle. Bring to a boil over medium heat and stir occasionally. Boil for 5 minutes uncovered, stirring frequently. Ladle hot relish into hot jars and fill to 1/4 inch from top. Wipe jar rims and seal jars. Process 15 minutes. Cool completely and let relish mellow a month before serving.