This beet and berry chutney has only five ingredients and takes just 20 minutes to prepare. It is a wonderful condiment to make available with a holiday buffet or appetizers.
Enjoy a berry and beet chutney:
- as a topping for crostini that is spread with goat or cream cheese or with a thin slice of Gouda or melted Brie
- as a welcome addition to an open-face sandwich as a condiment
- as a sauce with holiday meats such as turkey, roast beef, pork loin or ham
Beet and Berry Chutney
- ½ c orange marmalade
- 1 jar Aunt Nellie’s Harvard Beets, not drained
- ⅓ tsp crushed red pepper flakes
- 1 Tbsp finely chopped candied ginger (optional)
- 1½ c berries (fresh or frozen unsweetened cranberries, blueberries, raspberries or strawberries, cut in half or quartered, if large)
- In medium saucepan over medium heat, stir marmalade until melted. Stir in beets and red pepper. Cook 3-5 minutes until liquid is reduced by about half, stirring frequently. Add ginger, if desired.
- If using only cranberries, add to pan with beet mixture and cook until they just begin to pop. If also using other berries, add to beet-cranberry mixture; stir and heat through. If using only blueberries, raspberries or strawberries, add to beet mixture after reducing liquid. Stir and heat through.
- Remove pan from heat; cool to room temperature before serving.
Recipe and photo courtesy of Aunt Nellie’s
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