2 cups (500 ml) fresh cranberries

1 can (398 ml/14 oz) diced beets, drained

1 cup (250 ml) sugar

2 tablespoons (30 ml) cider vinegar

Salt and pepper

Place all ingredients in a saucepan and bring to a boil, stirring constantly. Reduce the heat to medium and simmer until syrupy, about 20 minutes. Season with salt and pepper.

Let cool completely. Serve with Meatless Tourtière with Chickpeas and Mushrooms.

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