Best with Cooked Beets

Maple Ginger Cranberry Beet Sauce

Prep Time: 5 min // Cook Time: 30 min Servings: 12-16

What to do

  1. 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.
  2. Allow the mixture to continue to cook at a controlled boil, uncovered for 15 minutes.
  3. Add the chopped beets and continue to cook for 15 minutes until the cranberry sauce has thickened.
  4. 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