Canned cranberry sauce has its place.
But I wanted to create something a little more interesting this year and deepen the flavor of this classic condiment. In my version, beets add earthy notes and texture, while their greens bring a bitter touch and a shot of color. Cardamom warms up the entire mixture, which will be the perfect spread for my day-after sandwiches.
To learn more, read "Spatchcocked and Loaded."
Cranberries with Beets and Cardamom
Recipe from the Tasting Table Test Kitchen
Yield: About 3½ cups
Prep Time: 15 minutes
Cook Time: 1 hour and 10 minutes
Total Time: 1 hour and 25 minutes
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)
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.