What to do
Make the relish:
- Place all ingredients in a food processor and pulse until you have a uniform, very finely chopped mixture with a crunchy texture. Chill until ready to serve.
Make the popovers:
- Preheat the oven to 425°F with an oven rack positioned in lower third of oven. Spoon 1 teaspoon of the melted butter into each cup of a large 6 or 12-cup popover pan or large muffin pan. Place pan in the oven to heat, about 5 to 8 minutes.
- Stir together flour and salt in a medium bowl. Whisk together milk, maple syrup, eggs, and remaining 4 tablespoons melted butter in a large bowl. Gradually whisk flour mixture into the egg mixture until almost smooth and transfer batter to a large spouted measuring cup.
- Carefully remove hot pan from oven. Pour batter into popover cups, filling each two-thirds full. You should hear a sizzle sound when adding the batter to each cup. Bake in preheated oven until popovers are puffed and golden brown, 20 to 24 minutes. Remove from pan, and serve immediately while hot with cranberry beet relish and butter.
**Popovers will keep well in an airtight bag or container for up to 3 days. The relish will keep well covered in the refridgerator for up to 1 week.
What you’ll Need
1 12 oz bag fresh cranberries
1 (6.5oz) package Love Beets Honey + Ginger Beets
½ orange, skin included, washed, seeded and chopped
1 cup granulated cane sugar
1 tbsp freshly squeezed lemon juice
½ cup melted butter
2 cups all-purpose flour
2 tsp sea salt
1 ½ cups almond or cashew milk, at room temperature
½ cup maple syrup
8 large eggs, at room temperature