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

Baby Beets & Greens Salad

Drain beets; reserve 2 tablespoons liquid in small bowl.

Beet & Broccoli Salad Dijon

Drain beets; reserve 3 tablespoons beet liquid. Cut whole beets in half.

Beet & Fennel Salad

Cut off stem and leaves of fennel; reserve leaves. Cut bulb in half lengthwise; remove and discard core.

Corn & Blueberry Muffins

Preheat oven to 425oF. Grease 12-cup muffin tin or line with paper cups.

Mediterranean Meat Loaf

Preheat oven to 350o In large mixing bowl, mix turkey, bread crumbs, onion, garlic, salt, pepper and eggs.

Picnic Sandwich

To prepare relish, drain beets; reserve 2 tablespoons beet liquid. Coarsely chop beets.