yummysmellsca has added a photo to the pool:
Homegrown heirloom beets, a few key spaces and maybe a dash of red wine too!
8 oz roasted beets
1 tbsp onion powder
¾ cup water
¼ cup Cabernet wine
2 tbsp raspberry vinegar
1 tbsp dark brown sugar
½ tsp vegan Worcestershire sauce or tamari (for GF)
¼ tsp kosher salt (I used Cabernet salt)
⅛ tsp nutmeg
¼ tsp paprika
⅛ tsp black pepper
Puree all the ingredients in a blender or food processor.
Transfer to a medium pot over medium heat and cook, stirring occasionally, until thickened.
Let cool completely. Keeps well, refrigerated, for up to 2 weeks.
Makes about 2 cups
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