How to Make Cranberries with Beets and Cardamom | Tasting Table R
Prep Time:
15 minutes
Cook Time:
1 hour, 10 minutes
Servings:
3 cups
Ingredients
  • 2 bunches small beets (about 8 beets) with tops trimmed, leaves reserved and torn into large pieces
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons water
  • Salt, to taste
  • 2 green cardamom pods
  • 1½ cups dry red wine
  • ¾ cup sugar
  • One 12-ounce bag fresh cranberries (about 3½ cups)
Directions
  1. Preheat the oven to 400°. Place the beets on a large sheet of foil. Drizzle the beets with the olive oil, then season generously with salt and pour the water over them. Wrap the beets tightly with foil and place on a sheet tray. Roast until tender, 40 to 50 minutes. Remove the beets from the oven and let cool slightly before removing the skin using a kitchen towel. Cut the beets into wedges; set aside.
  2. In a medium saucepan, combine the cardamom, wine and sugar and bring to a boil. Reduce the heat and simmer until the sugar dissolves, 2 to 3 minutes. Add the cranberries and cook until they begin to release their juices and the sauce has slightly thickened, 15 to 20 minutes. Remove and discard the cardamom pods and stir in the reserved beet greens. When the greens begin to wilt, remove from the heat and add the beets; let cool. Make ahead: The cranberry sauce can be made up to 2 days ahead. Cover and chill until ready to use.