Red Beet Cranberry Sauce
This cranberry sauce recipe with Salus Red Beet Crystals is a vibrant twist on a classic holiday favourite. The addition of beet crystals not only enhances the sauce’s colour and flavour but also provides a natural boost of antioxidants, making it both delicious and nutritious. Whether served with turkey or as a stand-alone side, this tangy and earthy variation is sure to impress at your next festive gathering!
- 12 ounce bag whole cranberries, fresh or frozen ((You may wish to give the berries a quick rinse before using; frozen berries do not need to be thawed.))
- 1/2 cup sucanat cane sugar
- 1/2 cup orange juice
- 1 tsp orange zest
- 1 cup water
- 1 cinnamon stick
- 3 tbsp Salus Red Beet Crystals
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Add cranberries, sucanat sugar, orange juice, orange zest, water, and the cinnamon stick (everything except Red Beet Crystals) to a pot on the stove and gently mix together.
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Bring to a boil, immediately set to simmer on low for 30 minutes.
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Stir every few minutes until the cranberries soften and pop open.
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Take the pot off the heat and let cool. The sauce will thicken during this time.
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Remove the cinnamon stick and mix in your Salus Red Beet Crystals.
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Serve immediately, or store in the fridge for up to 2 weeks.
Recipe courtesy of Home of Salus.