Cranberrybeets Recipes

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BEETS AND CRANBERRIES

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



Beets and Cranberries image

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

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

CRANBERRY BEETS

"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



Cranberry Beets image

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 :

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

CRANBERRY BEETS

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



Cranberry Beets image

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.

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

CRANBERRY BEANS

Provided by Frank Stitt

Categories     Bean     Herb     Side     Vegetarian     Mint     Leek     Hot Pepper     Fall     Healthy     Vegan     Thyme     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 15



Cranberry Beans image

Steps:

  • Wash leek greens well in a bowl of cold water, then lift out and drain well. Tuck bay leaves and herb sprigs into leek greens and tie tightly in a bundle with string to make a bouquet garni.
  • Bring water, bouquet garni, onion, and chile to a boil in a 5-quart heavy pot and simmer, partially covered, 20 minutes. Add beans and simmer gently, stirring occasionally and adding 1 tablespoon kosher salt toward end of cooking, until tender, about 25 minutes for fresh beans or 50 minutes to 1 1/4 hours for soaked dried. Discard bouquet garni, and discard onion and chile if desired.
  • Just before serving, transfer beans with a slotted spoon to a dish and season with kosher salt. Drizzle with oil and sprinkle with mint and thyme.

1 leek (green part only)
2 Turkish bay leaves or 1 California
3 large fresh thyme sprigs
3 large fresh savory sprigs
3 large fresh parsley sprigs
3 1/2 quart water (preferably spring)
1 onion, quartered
1 small (2-inch) dried hot chile such as árbol, cayenne,or Thai
2 pounds shelled fresh cranberry beans (3 1/2 pounds in shells); or 1 lb dried beans (such as borlotti, cannellini, or giant lima beans) soaked in water overnight
1 tablespoon kosher salt plus additional to taste
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh thyme or savory
Special Equipment
kitchen string

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