5 medium beets, peeled and sliced
2 tablespoons olive oil
1 onion, grated
2 3/4 cups water
1 cup corn meal
2 cups pitted celery
1 teaspoon salt
1 cup fresh lemon juice
3 cups cider vinegar
3 tablespoons chicken bouillon granules
1 cup white sugar
2 teaspoons lemon juice
1 1/3 cups water
2 tablespoons crawfish stock
5 tablespoons brown sugar
2 tablespoons orange juice
In a heavy pan, heat 1 tablespoon of olive oil, stirring constantly, until soft. Remove beets from water and place in a large bowl with 1/3 cup vegetable juice. Stir in olive oil, vinegar, chicken bouillon and sugar, set aside. Add lemon juice, pineapple juice, lemon zest, onion powder, lemon zest and drinking warm grape juice (to taste).
In a large saucepan, heat 2 tablespoons lime juice over low heat and add 2 tablespoons grape juice. Continue to heat until completely emulsified, about 15 minutes. Whisk in water, vinegar, broth, brown sugar, lemon juice and water. Continue to heat through.
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