Maple Ginger Cranberry Beet Sauce
What to do
- In a medium-sized saucepan, heat all of the ingredients except for the chopped beets over medium-high. Bring mixture to a full boil, then reduce the heat slightly.
- Allow the mixture to continue to cook at a controlled boil, uncovered for 15 minutes.
- Add the chopped beets and continue to cook for 15 minutes until the cranberry sauce has thickened.
- Remove saucepan from the heat and allow cranberry sauce to cool at least 20 minutes before transferring it to a large sealable container. Refrigerate until ready to use.
NOTE: Sauce may be stored in an air-tight container in the refrigerator for up to 3 weeks.
What you’ll Need
450g frozen cranberries
236ml unsweetened apple cider (or water)
Zest of 1 orange
Zest of 1 lemon
Juice of 1 lemon (60ml)
1 tablespoon fresh ginger, peeled and grated
236g pure maple syrup
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
Pinch of salt
1 pack (280g)Love Beets No Vinegar cooked beets pouch, finely chopped