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Beet and Berry Chutney

Beet and Berry Chutney

Course Sauce


  • ½ c orange marmalade
  • 1 jar Aunt Nellie’s Harvard Beets, not drained
  • tsp crushed red pepper flakes
  • 1 Tbsp  finely chopped candied ginger (optional)
  • 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.