A sweet-sour cranberry beet gravy with cinnamon and black pepper. Wonderful!

Makes 5-1/2 cups

12 oz.pkg. fresh cranberries

3/4 c. sugar

2, 14.4 oz. cans whole beets, including liquid – cut beets into bite size pieces

3 T. cornstarch mixed with 1 c. water till dissolved

1/4 c. white Balsamic vinegar

1/2 t. salt or to taste


black pepper

Combine cranberries, sugar and beets in large saucepan. Bring to slow boil and cook 10 minutes.

Add cornstarch liquid, stirring till thickened.

Add vinegar, salt, a couple shakes cinnamon and black pepper. Stir well, then continue to cook, on low heat, for about 15 minutes longer, stirring as needed.

Let sit till warm, then cover and refrigerate till ready to reheat and serve. When reheating, you may want to add a little water to thin as desired, stirring till gravy part is smooth.

Notes: The sweet-sour component is absolutely delectable over mashed potatoes.

Add a green veggie and stove-top bread stuffing and you have yourself an easy to make, quick holiday dinner.

No need for cranberry sauce with this dinner.


© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight


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