Cranberry Beets Recipes

CRANBERRY-GLAZED BEETS

Cranberry-Glazed Beets image

Why serve ordinary beets when you can dress them up with an extraordinary cranberry glaze? Folks who don't care for beets will find them irresistible.-Louise Piper, Garner, Iowa

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4-6 servings.

Number Of Ingredients 7

Ingredients

1 can (15 ounces) sliced beets
4 teaspoons cornstarch
1 tablespoon sugar
1 tablespoon white wine vinegar
1/8 teaspoon salt
1 cup cranberry juice
1/3 cup raisins

Steps:

Drain the beets, reserving 1/4 cup juice; set aside. In a saucepan, combine cornstarch, sugar, vinegar and salt; mix until smooth. Stir in beet juice and cranberry juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in raisins and let stand for 5 minutes. Add beets cook over low heat for 2 minutes or until heated through.

Nutrition Facts :

CRANBERRY BEETS

Cranberry Beets image

Make and share this Cranberry Beets recipe from Food.com.

Provided by Jacqueline in KY

Categories Low Protein

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 (16 ounce) can whole beets
1 (8 ounce) can whole berry cranberry sauce
1 tablespoon orange rind, grated
1 tablespoon cornstarch
1 tablespoon orange juice

Steps:

Place beets and sauce into a saucepan and heat until blended.
Stir in orange rind and then add cornstarch, which has been dissolved in the orange juice.
Cook over low heat, stirring constantly, until thickened.

BEETS AND CRANBERRIES

Beets and Cranberries image

Make and share this Beets and Cranberries recipe from Food.com.

Provided by morgainegeiser

Categories Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 3

Ingredients

2 (13 1/4 ounce) cans sliced beets, drained
1 (16 ounce) whole berry cranberry sauce
1/4 cup orange juice concentrate

Steps:

In a large saucepan, combine the beets, cranberry sauce and orange juice concentrate.
Cook and stir over low heat until heated through.
Serve with a slotted spoon.

Nutrition Facts : Calories 142, Fat 0.3, Sodium 89.7, Carbohydrate 35, Fiber 2.5, Sugar 32.5, Protein 1.9

CRANBERRY BEETS

Cranberry Beets image

"When I'm looking for a different way to put cranberries on the menu, this unique side comes immediately to mind," reports Donna Smith of Victor, New York. "Paired with beets, the berries are tasty and tangy...and their ruby-red color really brightens up my holiday dinner table."

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

6 cups sliced peeled fresh beets
1 can (14 ounces) whole-berry cranberry sauce
2 tablespoons orange juice
1 teaspoon grated orange zest
1/2 teaspoon salt

Steps:

Place beets in saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until tender. , In another saucepan, heat cranberry sauce over medium heat until melted. Add orange juice, orange zest and salt. Drain beets; gently stir into cranberry mixture. Heat through.

Nutrition Facts :

CRANBERRY-BEET RELISH

Cranberry-Beet Relish image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

3/4 cup walnut halves
1 pound cranberries, thawed if frozen
1 medium red beet, peeled and chopped
1/2 cup sugar
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground pepper
1 Gala or Fuji apple, finely chopped
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill

Steps:

Preheat the oven to 350˚. Spread the walnuts on a baking sheet and bake until toasted, about 12 minutes. Let cool, then chop.
Meanwhile, combine the cranberries, beet, sugar, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a food processor. Pulse until finely chopped.
Scrape the cranberry relish into a bowl. Stir in the walnuts, apple, parsley and dill. Refrigerate at least 2 hours and up to 1 day.

ROASTED BEET, RED ONION AND CRANBERRY RELISH

Roasted Beet, Red Onion and Cranberry Relish image

Categories Condiment/Spread Food Processor Fruit Onion Vegetable Side Roast Thanksgiving Vegetarian Horseradish Vinegar Cranberry Beet Fall Honey Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 4 cups

Number Of Ingredients 9

Ingredients

2 2 1/2-inch-diameter beets, unpeeled
1 1/4 pounds red onions, peeled
1 1/2 tablespoons olive oil
1 12-ounce package cranberries
1/4 cup honey
2 tablespoons prepared horseradish
4 teaspoons balsamic vinegar
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Preheat oven to 375°F. Wrap beets in double thickness of aluminum foil. Cut onions through root end into 3/4-inch-thick wedges. Place onion wedges in medium bowl; toss with oil. Arrange onion wedges, cut side down, on baking sheet. Place beets directly on oven rack. Roast beets until tender, about 1 hour 45 minutes and onions until brown and tender, turning once, about 1 hour. Peel beets; cut into 1/2-inch pieces. Chop onions coarsely.
Using on/off turns, coarsely chop cranberries in processor. Add beets and onions; blend briefly to chunky consistency. Transfer to bowl; mix in honey, horseradish, vinegar, salt and pepper. Cover and refrigerate at least 1 day. (Can be made 4 days ahead. Keep refrigerated.)

CRANBERRY AND PICKLED BEET RELISH

Cranberry and Pickled Beet Relish image

Categories Condiment/Spread Side Thanksgiving Quick & Easy Cranberry Beet Gourmet

Yield Makes about 3 cups

Number Of Ingredients 5

Ingredients

1/2 cup red-wine vinegar
1/2 cup water
2/3 cup sugar
a 12-ounce bag fresh or frozen cranberries, picked over
a 16-ounce jar sliced pickled beets, drained and quartered

Steps:

In a saucepan bring vinegar, water, and sugar to a boil, stirring to dissolve sugar. Add cranberries and simmer, stirring occasionally, about 20 minutes, or until thick. Stir in beets and cool. Relish may be made 4 days ahead and chilled, covered.
Serve relish chilled or at room temperature with poultry, beef, or game.

CRANBERRY BORSCHT

Cranberry Borscht image

Provided by Florence Fabricant

Categories soups and stews, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3/4 of a pound of beets
2 cups cranberries
3 cups water
3 1/2 tablespoons sugar
1/4 teaspoon salt
1 tablespoon lemon juice
2/3 cup sour cream
2 teaspoons minced fresh dill

Steps:

Peel and grate beets. You may want to wear rubber gloves or perhaps put small sandwich-size plastic bags over your hands when grating beets to prevent staining. Also be sure your clothing is protected when preparing this recipe.
Place beets in a saucepan with cranberries and water and simmer 20 minutes or so until beets and cranberries are very tender.
Strain beets and cranberries, reserving the liquid. Puree beets and cranberries in a food processor, combine with reserve liquid and return to saucepan. Add sugar, salt and lemon juice and bring to a simmer.
Stir sour cream to smooth it. Stir sour cream into the soup and reheat but do not allow to boil, then serve. If desired the soup can also be served chilled. Garnish with dill before serving.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 2 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 238 milligrams, Sugar 20 grams

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