Peter Hoffman—chef, local food expert and owner of New York's Savoy and Back Forty restaurants—has graciously provided this recipe as a side for a Thanksgiving feast.

1 lb cranberry
1 red onion
2 cloves garlic chopped fine
1 tbsp ginger root chopped fine
½ cup red wine
½ cup red wine vinegar
1 orange zested and juice
½ cup brown sugar
3 cup roasted beets diced
½ cup raisins wine soaked

Fine dice the red onion. Put in a sauce pot with the cranberries, garlic, ginger and the wine and vinegar. Cook for 10 minutes until the cranberries are soft and some but not all have broken down. Cool. Add the cut beets the zest, raisins and sugar. Taste for balance and add salt for sure.


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