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I am the proud owner of 1 turnip, two small beets and a pint of cranberries. A friend gave these to me after a shopping trip to her farmer's market and I don't know what I was thinking when I took them. I've never had a turnip. I think I don't like beets. I hate cranberries (until I have a bladder infection <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol">). I think ds likes beets. Can I just boil them and slice them? I'm tempted to throw the whole pint of cranberries in the freezer and use them for baking muffins (translation: giving them to my mom to bake into muffins because I'm deficient in baking skills) or to throw a few into smoothies. I gave one to ds, who will eat almost anything, and he made a face like I fed him cat poo. What about the turnip? It's about the size of my fist. Can I freeze it and use in in stock? Can I roast it with some other veggies (I currently have potatoes, beets, asparagus and carrots on hand). I heard the taste of turnips can be very over-powering. Any suggestions would be awesome.
 

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I recommend a middle eastern technique of canning.<br><br>
slice the beets and turnip, put in glass jars (however many you need) add two cloves garlic and one serrano pepper (if you like spicy) per pint and throw in the cranberries for an additional sweet tart flavor. Cover with a solution which is half vinegar and half water.<br><br>
You can add fresh tarragon for additional flavor.<br><br>
Let sit in refigerator about three weeks to a month.<br><br>
Enjoy like pickles.
 

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yum- i was going to suggest brine fermenting the beets and turnips with caraway seeds and a pinch or two of sugar. . . but ckumelo's recipe sounds amazing! i would probably do 1 part apple cider vinegar and 2 parts water, with a healthy pinch of salt and a small pinch of sugar, though.<br><br>
cranberries are awesome in breads, and in a sauce for meat, sauteed tofu or tempeh.
 
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