Monday, November 23, 2009

Cranberry Sauce – with Beets!?!?!

Craziness I know! But halfway through your Thanksgiving feast your body will be thanking you for the double dose of detoxifiers in this traditional side dish with a twist.



1 12oz Bag (3 cups) of Fresh Cranberries
1 Cup Shredded Raw Beets, loosely packed
1 Cup Sugar
1 Cup Water
½ Cup Orange juice

Combine all ingredients in a medium saucepan. Bring to boil then reduce heat to low. Simmer uncovered for 20 minutes until all the cranberries have popped and the beets are no longer crunchy.

*Party Trick* For your guests that insist their cranberry sauce come from a can. Reduce the water by 1/4 cup and pour the hot cranberry sauce into 2 clean 15 oz cans and let cool in the refrigerator. Within a couple of hours your sauce will have solidified into the perfect cylinder with all the ridged and dents of your favorite store bought brand.

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