- 2 heapin’ cups of cranberries
- 2 crisp, red apples — any kind will do, but I stumbled upon sweet sixteen at the Tompkins Square Farmer’s Market, so nice!
- 5 beets
- 1 pomegranate’s seeds
- 3 T honey
- 1/4 C. brown sugar
- 1 tsp fresh minced ginger
- dash of salt (1/8 tsp)
- ground cinnamon
Back when I lived in Austin, I was grateful to live in a house with a bunch of crazy, hilarious students. Of all the fun things we did, my favorite memories definitely glow in the kitchen. One evening my roommate and I were prepping dinner for everyone, thrilled to get our hands on some luscious beets. All I can remember is, jaw-dropped, picking up these plump roots and gasping, “What jewels of the earth!” My friend laughed so hard and doubled over, several of the beets on my cutting board made a break for the floor…which escalated into a food fight…But I stand by what I said! These darn roots are beautiful.
I wanted to hang this beet-stained cutting board in my room.
Anyway, the dash of salt heightens the sweetness, and ginger pulls up the spice! A fresh take on the traditional Thanksgiving dish of canned cranberry gel (which, to this day, my dear dad insists on bringing to the entirely-homedid feast). The beautifully bright color from the cranberries, beets, and pomegranate seeds pack a punch to the table setting, too.
Put on an apron. (Or anything you don’t mind getting accidentally stained – beets rank right up there with ketchup and mustard). Place the beets in a small-to-medium sized pot, and pour in water until the beets are covered. Boil the beets for about 15 minutes, or until tender (easily pierced with a fork).
While the beets are boiling, prep the other foods. Rinse and chop up apples into 1/2 inch pieces; mince the ginger; dissect the pomegranate; and cut the cranberries in half. This is when half the food goes into my mouth.
Drain the beet water (or save it! apparently it makes for good dye), and let sit and cool for a few minutes. Dice into half-inch pieces (think the size of your thumbnail).
While the beets cool, pour the cranberries, the first tablespoon of honey, and the 1/4 C brown sugar into a saucepan.** Bring to boil, then simmer over medium-low heat for about seven minutes. (Or until the cranberries soften…and tartness is greatly reduced!)
Pour cranberries and glaze, apples, beets, and pomegranate seeds into bowl, then mix in the remaining honey, until evenly coated. Recommendation: slowly add chopped ginger, to taste. I tend to like things a whole lot spicier than most…And may have been slightly congested when making this.
After you’ve nibbled for a while and have the taste about right, add the dash of salt and lightly sprinkle cinnamon over the dish. I think it smells pretty darn heavenly.
**To make vegan, just nix the brown sugar cooking step. Slice the cranberries into quarters and reduce by 1 cup.