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- Makes 2 cups
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Beets give this cranberry-orange sauce a vibrant magenta hue. Use leftover sauce to top pancakes or oatmeal, and as an alternative to jam in PB&J sandwiches; it will keep for a week.
Ingredients
- 2 medium clementines, cut into supremes
- 1 medium beet, peeled and cut into ¼-inch pieces (1 cup)
- 1 cup frozen cranberries
- 1 cup fresh orange juice (from 2 to 3 medium oranges)
- Rind of 1 orange, chopped (½ cup)
- 16 pitted dates
- ⅛ teaspoon minced garlic
- 1 tablespoon lemon juice
- ¼ teaspoon sea salt
- Freshly ground black pepper
Instructions
- To supreme clementines: Slice off fruit ends with a small, sharp knife. Stand fruit on a flat end and slice off all peel and pith in vertical strips, following the curves of the fruit. You’ll see membranes separating each segment. Slice each segment away from the membranes on either side. These segments are supremes.
- In a saucepan, combine the beets, cranberries, orange juice, clementine supremes, orange rind, dates, and garlic. Let the mixture cook on medium-low heat, covered, until beets are very tender, about 10 to 15 minutes.
- Add the lemon juice, salt, and pepper.
- Using a potato masher or hand blender, mash or blend the beets to your preferred texture—a little chunky or silky smooth.
- Cool and refrigerate until ready to serve.
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Comments (2)
(0 from 0 votes)does this freeze well?
Combinations of cranberries and other fruits and vegetables provides variety and counterbalance to the seriously tart cranberries. All are attractive. But I tried raw pomegranate arils this year and the combination was even better.