Unbeetable Berry Chutney
Prep time
Cook time
Total time
Use one or a combination of fresh or frozen unsweetened cranberries, blueberries, raspberries or strawberries (cut in half or quartered, if large) to customize this berry chutney to your menu and tastes.
Serves: 10 (1/4 cup) servings
  • ½ cup orange marmalade
  • 1 jar (15.5 ounces) pickled beets, not drained
  • ¼ to ½ teaspoon crushed red pepper flakes
  • 1 tablespoon finely chopped candied ginger, optional
  • 1-1/2 cups berries (fresh or frozen; your choice of type!)
  1. Place the marmalade in medium saucepan over medium heat. Cook and stir until melted.
  2. Stir in the beets and red pepper. Cook, 3 to 5 minutes until the liquid is reduced by about half, stirring frequently. Add ginger, if desired.
  3. If using only cranberries, add to pan with beet mixture and cook until they just begin to pop. If using cranberries plus other berries, add other berries to beet-cranberry mixture; stir and heat through. If using only blueberries, raspberries and/or strawberries, add to beet mixture after reducing liquid in first step. Stir and heat through.
  4. Remove from heat. Cool to room temperature before serving.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/beet-berry-chutney