CRANBERRY BEET GRAVY
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
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.