A colorful side dish of cranberries with roasted beets and dried apricots, a delicious addition to holiday meals and lovely on a leftover sandwich
I'll freely admit I'm a fan of the can. Not the jellied cranberry sauce (though I'm sure it has its uses). I have no issue, however, with canned whole berry cranberry sauce. It's fine.
I also love cranberry-orange relish, and cranberry-apple sauce. Whole Foods made a cranberry-beet-apricot dish on their salad bar years ago that my mom re-created. I decided to combine all of those into this side.
It's sweet but not too sweet, tangy but not too out there. And the color is freakishly vibrant.
Apple/Apricot, Beet, and Cranberry Sauce1 cup apple cider
1/4 cup orange juice
3/4 cup brown sugar (loosely packed)
12 oz (1 bag) fresh or frozen cranberries
1/2 cup diced dried apricots
1 cup diced roasted beets
1 teaspoon minced ginger
Preheat a medium saucepan over medium heat. Add liquids, sugar, and cranberries. Bring to a gentle boil and simmer for 10 minutes. Remove from heat. Mash with a potato masher to break up the popped cranberries. Stir in apricots, beets, and ginger. Chill for at least an hour to let the flavors blend. Keeps for several days. Great on sandwiches.
This side dish is shared with What's Cookin' Wednesday, the Wednesday Fresh Foods Link Up, From the Farm Blog Hop, Clever Chicks Blog Hop, Tasty Tuesdays.