Cranberry Pickled Beet Sauce

Thought I’d do a different cranberry sauce that I think is original. I thought sweet beets that are pickled with be kinda good with cranberries.  you know how pickled things seem to lighten up meats…?….Well that was my thinking……The sauce came out not too sweet and sort of pickled…..This is the least sweet of the cranberry sauces I made but I do think it’s sweet enough.   The feedback I got on this one was that it taste good but the texture was unusual……my first thought was to spiral cut the beets…….maybe I should have went with my first thought? This recipe makes a little over three cups of sauce so that’s about 13 servings.

Ingredients for about 13 servings

12 oz cranberries – rinsed well

1 1/2 cup beet brine (I doubled the beets so I had more brine if you are short just add water to make up the difference)

1/2 cup sugar

12 oz pickled beets – cut in cubes the size of cranberries (easy recipe about a pound of peeled red beets cut in half, 1/2 cup white vinegar, 1/2 cup sugar, 1 cup water, pinch sea salt roast in covered pan at 350 degree f till fork tender (about one hour)

1 tiny orange ( like a cutie) – just the fresh squeezed juice

pinch white pepper

pinch course sea salt

Directions

Everything goes in pot. Cook at medium high heat when it starts boiling turn the heat down to medium. Cook until desired consistency.

Serve either warm or chilled.

Cranberry Pickled Beet Sauce

The Forking Truth