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

Beet & Broccoli Salad Dijon

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

Pickled Beet "Cobb" Salad Supreme

Divide lettuce evenly among four individual serving plates or bowls.

Red Cabbage & Sausage Skillet

Cut potatoes in half; place in large skillet. Add enough water to cover potatoes; cover and bring to boil.

Salmon & Beet Salad

To prepare dressing: Combine 2 tablespoons liquid from Whole Pickled Beets, balsamic vinegar, pomegranate juice, shal

Savory Beet & Goat Cheese Tart

Preheat oven at 350oF. In large nonstick skillet, heat oil over medium-high heat.

Sweet Pea Dip/Sandwich Spread

Place peas, water and lemon juice in food processor; pulse 5 times or until chopped.