Cranberry-Orange Sauce |
|---|
SERVES 10PREP 10m•COOK 15m
Credit: Forks Over Knives
| 2 | medium | clementines, segmented (supremes) | ||
| 1 | medium | beet, peeled and cut into ¼" pieces | ||
| 1 | cup | frozen cranberries | ||
| 1 | cup | fresh orange juice | ||
| ½ | cup | orange rind, chopped | ||
| 16 | dates, pitted | |||
| ⅛ | teaspoon | garlic, minced | ||
| 1 | tablespoon | lemon, juiced | ||
| ¼ | teaspoon | sea salt | ||
black pepper, freshly ground |
In a saucepan over medium-low heat, combine everything but lemon, sea salt, and black pepper. Cook covered until beets are very tender (~13mins).
Add lemon, sea salt, and black pepper.
With a potato masher / hand blender, mash beet to your preferred texture. Cool and refrigerate until ready to serve.