On a recent trip to France I was served a delicious liver dish in a 'sang de
betrave' sauce. It's deep red looked wonderful on the plate, and was a superb
accompaniment. But I can't figure out the best way to achieve this rather
thick sauce.

It gave the appearance of being reduced (maybe with some sugar) and stirred
into the pan juices in which the liver had been cooked.

My problem is how to get the juice in the first place. It seems that one could
boil raw beetroot and then reduce the liquid (adding sugar, maybe, as I said)
or
One could boil beetroot and liquidise the whole thing (but I think that might
make the sauce cloudy, which it wasn't - not that that matters if the flavour
is there), or
Maybe one can buy cans of beetroot juice (we don't have a juicer ourselves and
I admit we've never seen it on sale - not that we've looked up till now).

So if anybody has any experience of working with beetroot juice I would
certainly be grateful to be set on the right path.

Derek
(Oxshott, Surrey, UK)