Recipe by Annacia
This is really delish! I have never seen cranberry vinegar but I used raspberry vinegar and it worked just fine. It's a very good holiday side dish that you may blend to a smooth puree or leave a bit on the chunky side as you prefer.
Top Review by COOKGIRl
This is like beet's answer to cranberry sauce. I have seen cranberry vinegar at farmer's markets but that has been ages ago. The recipe was reduced considerably and we found that we were putting a spoonful of the puree on everything-toast, roasted veggies, fresh halibut, even an omelet. Used pears from Hood River, Oregon, locally grown organic beets, local honey. I have a big bag of pears on hand and hope to make another larger batch as soon as the pears are soft enough. Thanks! Reviewed for Veg Tag January.
- 8 medium beets
- 10 ounces unsalted butter
- 1 1⁄2 cups minced vidalia onions
- 4 bosc pears, peeled, cored and minced
- 2 tablespoons white sugar (or Splenda)
- 1⁄2 cup raspberry vinegar or 1⁄2 cup cranberry vinegar
- 1 teaspoon salt
Directions See How It's Made
- Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a roasting pan. Bake for 45 minutes to 1 hour, or until tender. Set aside to cool.
- Melt butter in a large skillet over medium heat. Stir in onion, pears, sugar, and vinegar; cook, stirring frequently, for 20 minutes.
- When the beets are cool enough to handle, peel and coursely chop.
- Puree onion mixture in a food processor with metal blade. Add salt and 1/2 of the beets; pulse 4 to 5 times. Add remaining beets, and pulse 2 to 3 times.