GINGER BEER BEETS
A variation of Harvard beets, this version when combined with dried cherries and berries in a sauce of apple cider and ginger beer raises the status of this once traditional side dish to a necessary elegance! It not only completes the meal; it completes every other dish in the meal!
Makes 5 cups
1 c. Berry Cherry Blend – dried fruit by Traverse Bay Fruit Co.
17.6 oz. vacuumed packed whole cooked beets, drained then cubed – 1/2 inch cubes (I used beetology brand this time)
1 c. apple cider
1 c. ginger beer, I used Gosling brand
1 t. pink Himalayan salt
1/2 c. red wine vinegar
1/2 c. sugar
fresh grind black pepper
couple shakes cinnamon to taste
1/3 c. additional ginger beer mixed with 1/4 c. cornstarch in cup till completely dissolved
In large saucepan, over medium heat, combine all ingredients, except liquid cornstarch thickener. Bring to boil and cook about 5 minutes.
Add liquid cornstarch, stirring continuously as it thickens – it will thicken immediately. Stir well, then reduce heat to low and cook for about 10 minutes, stirring as needed.
Transfer to serving dish and serve now or let set at room temperature till ready to reheat and serve.
Notes: Be sure to dissolve cornstarch thoroughly in the ginger beer in the cup before thickening the sauce. Little bits of cornstarch are not acceptable and will not dissolve once in the saucepan. Make it o-so-smooth!
Serve hot or cold – as a side dish vegetable or condiment.