Karen Rankin
This Story Originally Appeared On cookinglight.com


Credit: Greg DuPree

Recipe Summary test

40 mins
1 hr 30 mins
Serves 16 (serving size: about 3 1/2 tbsp.)


Ingredient Checklist


Instructions Checklist
  • Fill a large saucepan with water to a depth of 1 inch. Place a steamer basket in saucepan; place beets in basket. Cover, bring to a boil, and steam 12 to 15 minutes or until tender. Drain. Once cool, peel and cut into cubes.

  • Heat a small skillet over medium-high. Add coriander and mustard seeds; cook 5 minutes or until toasted. Crush toasted seeds with a small heavy skillet until coarsely ground.

  • Heat olive oil in a large skillet over medium-high. Add beets, crushed seeds, and onion; cook 6 minutes. Reduce heat to medium-low. Add cranberries and next 4 ingredients (through sugar) to pan; cook 20 minutes or until thickened. Stir in salt; cool. Refrigerate in an airtight container up to 1 week.

Nutrition Facts

51 calories; fat 1g; protein 1g; carbohydrates 10g; fiber 1g; sodium 54mg; sugars 8g; added sugar 3g.