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

Baby Beet & Tortellini Appetizers

Drain beets well; discard liquid. Cook tortellini according to package directions.

Chilled Beet Borscht

Drain Sliced Pickled Beets, reserving liquid; chop beets.

Coleslaw Beets & Cranberries

Drain beets; save liquid for another use or discard. Cut beets into thin strips.

Pickled Beet "Cobb" Salad Supreme

Divide lettuce evenly among four individual serving plates or bowls.

Savory Whole Potatoes

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

Sweet Pea Dip/Sandwich Spread

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