Cranberry Sauce - with Beet!?!?!

December 4, 2009

Author Notes: Craziness I know! But halfway through your Thanksgiving feast your body will be thanking you for the double does of detoxifiers in this traditional side dish with a twist.

Serves: 6


  • 1 12oz Bag of Fresh Cranberries (approx 3 cups)
  • 1 cup Shredded Raw Beets, loosely packed
  • 1 cup Brown Sugar, packed
  • 1/2 cup Water
  • 1/2 cup Orange Juice
In This Recipe


  1. Combine all ingredients in a medium saucepan. Bring to boil then reduce heat to low. Simmer uncovered for 20 minutes until all the cranberries have popped and the beets are no longer crunchy.
  2. *Party Trick* For your guests that insist their cranberry sauce come from a can. Reduce the water by 1/4 cup and pour the hot cranberry sauce into 2 clean 15 oz cans and let cool in the refrigerator. Within a couple of hours your sauce will have solidified into the perfect cylinder with all the ridged and dents of your favorite store bought brand.

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Cranberry Sauce|Condiment/Spread|Beet|Fruit|Vegetable|Make Ahead|Serves a Crowd|5 Ingredients or Fewer|Thanksgiving|Fall|Vegan|Gluten-Free