close

Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

  • Prep-time: / Ready In:
  • Makes 2 cups

Beets give this cranberry-orange sauce a vibrant magenta hue. Use leftover sauce to top pancakes or oatmeal, and as an alternative to jam in PB&J sandwiches; it will keep for a week.

Ingredients

  • 2 medium clementines, cut into supremes
  • 1 medium beet, peeled and cut into ¼-inch pieces (1 cup)
  • 1 cup frozen cranberries
  • 1 cup fresh orange juice (from 2 to 3 medium oranges)
  • Rind of 1 orange, chopped (½ cup)
  • 16 pitted dates
  • ⅛ teaspoon minced garlic
  • 1 tablespoon lemon juice
  • ¼ teaspoon sea salt
  • Freshly ground black pepper

Instructions

  1. To supreme clementines: Slice off fruit ends with a small, sharp knife. Stand fruit on a flat end and slice off all peel and pith in vertical strips, following the curves of the fruit. You’ll see membranes separating each segment. Slice each segment away from the membranes on either side. These segments are supremes.
  2. In a saucepan, combine the beets, cranberries, orange juice, clementine supremes, orange rind, dates, and garlic. Let the mixture cook on medium-low heat, covered, until beets are very tender, about 10 to 15 minutes.
  3. Add the lemon juice, salt, and pepper.
  4. Using a potato masher or hand blender, mash or blend the beets to your preferred texture—a little chunky or silky smooth.
  5. Cool and refrigerate until ready to serve.

Comments (1)

(0 from 0 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Stephen Monteith Albers2 years ago
Reply
Do you want to report this comment as inappropriate?

Combinations of cranberries and other fruits and vegetables provides variety and counterbalance to the seriously tart cranberries. All are attractive. But I tried raw pomegranate arils this year and the combination was even better.

SAVE $200ON OUR ULTIMATE COURSE

Join our best-selling cooking course at the lowest price ever!

Save $200 Now

Try Our Top-RatedMeal Planner Free

Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Try it for free today
Headshot of Darshana Thacker
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get delicious recipes, expert health advice, culinary tips and
special offers from Forks Over Knives and our curated partners.

Copy link
Powered by Social Snap