Beet & Berry Chutney

Products in this Recipe:
Beets
Berries
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

Asian Shrimp & Beets Wrap

Place shrimp and vinaigrette in food-safe plastic zip-top bag or bowl with cover.

Pickled Beet "Cobb" Salad Supreme

Divide lettuce evenly among four individual serving plates or bowls.

Red Velvet Muffins

Preheat oven to 375oF.

Squash Nut Sweetbread

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

Steak & Potato Skillet

Cut beef steak lengthwise in half, then crosswise into 1/8-inch slices.

Tangy Green Italian Beans

Drain liquid from beans into saucepan. Stir in cornstarch until dissolved.