Skip to main content

Beet & Berry Chutney

Beet & Berry Chutney

Prep time:
5 min.
Cook time:
17 min.
Total time:
22 min.
Yield:
10 Servings
Ingredients
1 (15.5 oz.) jar Harvard Beets, not drained
0.5 cup orange marmalade
0.25 tsp. crushed red pepper flakes
1 tsp. candied ginger, finely chopped (optional)
1.5 cups berries*
Directions

Place marmalade in medium saucepan over medium heat. Cook and stir until melted. Stir in beets and red pepper. Cook, 3 to 5 minutes until liquid is reduced by about half, stirring frequently. Add ginger, if desired. If using cranberries, add to pan and cook until they just begin to pop. Remove pan from heat. Stir in blueberries, raspberries and strawberries or a combination. Cool.

*Use one or a combination of: fresh or frozen unsweetened cranberries, blueberries, raspberries or strawberries (cut in half or quartered if large).

More Healthy Meals

More Healthy Meals

Beet & Bean Salad with Warm Basil-Bacon Dressing

Drain beets, reserving 1/2 cup liquid.

Chicken Pot Pie

Preheat oven to 425oF. Melt butter in skillet and add chicken; cook until brown on all sides.

Hearty Roasted Winter Vegetables

Preheat oven to 400oF.

Parmesan Wax Beans

In saucepan, sauté celery and onion in 2 tbsp. of butter; remove from heat and blend in flour.

Sunshine Salsa

In a large bowl, mix together Peach Slices, Whole Kernel Corn, Organic Black Beans, lime juice, lime zest, jalapeño,

Three Layer Beet Cupcake

Preheat oven to 350oF.