Cranberry Glazed Beets Recipes

GLAZED GOLDEN BEETS WITH CRANBERRIES

Steps:

• 1 Melt the butter in a large saute pan over medium heat
• 2 Add the onion and a small pinch of salt and stir to coat; cook, stirring occasionally, for 3 to 4 minutes, until the onion is soft
• 3 Add 1/2 cup of the chopped dried cranberries, the orange zest, brown sugar and broth, stirring to combine
• 4 Season lightly with salt
• 5 Stir in the beets
• 6 Increase the heat to medium-high; once the mixture comes to a boil, reduce the heat to medium; cover and cook for 20 to 25 minutes or until the beets become tender, adjusting the temperature as needed to maintain gentle bubbling at the edges
• 7 If the broth starts to reduce to a glaze before the beets are tender, add water as needed so the beets can finish cooking
• 8 Uncover; if the broth has not yet reduced to a glaze, increase the heat to medium-high so the liquid reduces
• 9 Transfer the beets and their glaze to a serving dish
• 10 Sprinkle with the remaining 2 tablespoons of chopped cranberries
• 11 Serve right away

GLAZED BEETS

Steps:

• Drain beets, reserving 1/3 cup juice. In a saucepan, combine the sugar, cornstarch and salt. Stir in beet juice and vinegar; cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes more. Add beets and butter; heat through.

BEETS AND CRANBERRIES

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.

CRANBERRY-GLAZED BEETS

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.