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.

Creamed Peas & Mushrooms

Mix sour cream and bouillon in small saucepan; let stand for 5 minutes to dissolve bouillon.

Green Bean & Wild Rice Casserole

Mix together all ingredients in a 2-quart casserole dish. Bake at 350^oF for 30 minutes.

Mexican Salsa Veggie Burgers

To mix burgers, place onion and lime juice in food processor or blender; process until mixture is finely chopped. Add Organic Pinto Beans and chop for a few seconds (do not over process.) Transfer mixture to medium bowl; Mix in cumin, oregano, salt, and pepper. Add egg white and mix gently with fork until just blended.