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Home/Recipes/Vegetable Recipes/Beet recipes/Beet and Berry Chutney Recipe

Beet and Berry Chutney Recipe

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.


Beet and Berry Chutney

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

Beet and Berry Chutney

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Course Sauce

Ingredients
  

  • 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)

Instructions
 

  • 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.
Source

Recipe and photo courtesy of Aunt Nellie’s

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