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beetroot and dried cranberries


side dish for fellow beet lovers everywhere. perfect with simply cooked poultry.


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  1. Cover the cranberries with the wine in a small bowl
  2. Squish them around and set aside
  3. Boil beets for 15-20 minutes until tender and the skins rub off easily
  4. Process the beets until they are tiny red shreds
  5. Bring a saucepan up to medium heat and add the butter
  6. Throw the cranberries and wine into the pan with the shards of beetroot
  7. Add a splash of balsamic and season to taste
  8. I have added dried rosemary and / or thyme to the pan as well and this always works well
  9. Stir until well mixed and heated through

Step 8

Total Time in Minute 40

Ingredients Count 6

cooking beetroot and dried cranberries

See More Relate Photo



Dried cranberries

Marsala wine


Balsamic vinegar

Salt and pepper

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