Beetroot and Dried Cranberries.

• 2 medium beetroots
• dried cranberries
• 1 tablespoon marsala wine or 1 tablespoon port wine
• 1 tablespoon butter
• balsamic vinegar
• salt and pepper

1. Cover the cranberries with the wine in a small bowl, squish them around and set aside.
2. Boil beets for 15-20 minutes until tender and the skins rub off easily.
3. Process the beets until they are tiny red shreds (or grate if you are unfortunate enough not to own a processor).
4. Bring a saucepan up to medium heat and add the butter(if you have any meat juices I add them to the pan also.
5. ).
6. Throw the cranberries and wine into the pan with the shards of beetroot.
7. Add a splash of balsamic and season to taste.
8. I have added dried rosemary and/or thyme to the pan as well and this always works well.
9. Stir until well mixed and heated through.

beetroots, cranberries, marsala wine, butter, balsamic vinegar, salt

Taken from www.food.com/recipe/beetroot-and-dried-cranberries-145260 (may not work)