Beetroot and Dried Cranberries.

1. 1

   Cover the cranberries with the wine in a small bowl, squish them around and set aside.

2. 2

   Boil beets for 15-20 minutes until tender and the skins rub off easily.

3. 3

   Process the beets until they are tiny red shreds (or grate if you are unfortunate enough not to own a processor).

4. 4

   Bring a saucepan up to medium heat and add the butter(if you have any meat juices I add them to the pan also.

5. 5

   ).

6. 6

   Throw the cranberries and wine into the pan with the shards of beetroot.

7. 7

   Add a splash of balsamic and season to taste.

8. 8

   I have added dried rosemary and/or thyme to the pan as well and this always works well.

9. 9

   Stir until well mixed and heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.