Beet and Cranberry Relish


One packet Beets

One packet dried Cranberries

One big yellow onion

2 tablespoons minced garlic

1 tablespoon brown sugar

4 tablespoons Red Wine

(you can use any type of red wine)

Few slices of ginger chopped finely

1 bowl of home prepared chicken broth


Diced the yellow onion finely.

In a medium size sauce pan, add a slice of unsalted butter and fry the minced garlic together with the diced onion and ginger  until fragrant.

Add the dried cranberries (half packet) and pour about three tablespoon of home prepared chicken broth and mixed well.

Cook for about 10 – 15 minutes over medium low until the cranberries are soft but not totally broken down.

Add the cut beets, brown sugar and red wine.

Leave it to simmer for another 10 minutes and add some salt.

Taste and add any additional seasonings if required.

Should you require diluted gravy, just add bit by bit the chicken broth.

You can heat up the Beet and Cranberry Relish before serving.

Here’s how the relish looked like after setting for a while.


If you choose to serve Browining Sauce for your roasted beef, here’s the recipe.


Brown Sauce For Steak using Chicken Bones


Chopped chicken bones
Shredded celery, carrot and sweet onion thinly sliced (mirepoix)
1 can of Tomato Paste
2 tablespoons of all purpose flour
1 cup of red wine
1 clove
3 peppercorn crushed
1 tablespoon of cold butter
Salt and pepper to taste


Chopped chicken bones to pieces.
Shred celery and carrots thinly.
Heat pan till smoking.
Roast bones for about 20 minutes. Turn once for even browning.
Spread mirepoix around bone.

Add tomato paste to bone and vegetables on low fire.
Add in all purpose flour.
When flour turn brown, deglaze with red wine.
Add stock to boil.

Simmer over low five for one to two hours.
Strain with sieve.
Add salt and pepper to taste
Finally, add cold butter for smoother paste.


You can store the balance of the brown sauce in bottles.
Serve the brown sauce with steak to complete your meal.