Monday 28 December 2015

"Beet-chup"

http://ift.tt/1NQNetY

yummysmellsca has added a photo to the pool:

"Beet-chup"

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



via Recipes to Share Pool http://ift.tt/1mL3KoS

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...