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 (Paragraphs)
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 & Corn Salad

Drain beets, reserving 2 tablespoons liquid.

Chipotle Beet Brownies

Preheat oven to 350oF. Lightly spray bottom of 9 x 13-inch pan with nonstick cooking spray.

Picnic Sandwich

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

Red Velvet Muffins

Preheat oven to 375oF.

Savory Whole Potatoes

Preheat oven to 450oF. Lightly grease 8-inch pie pan and add potatoes.

Squash Nut Sweetbread

Preheat oven to 350oF. In a mixing bowl, combine flour, salt, baking powder, sugar, and spices.