Cranberry Beet Chutney Recipe
locally-sourced beets, cranberries, citrus, and a touch of jalapeño. Hint: Delicious warm, OR served cold over your favorite cream cheez (with crackers) as an appetizer!
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Ingredients
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Chutney Ingredients
Method
Cooking Instructions
- 1
Prepare the Beets
In a medium saucepan, add the diced beets and cover with water. Bring to a boil over medium heat and simmer until the beets are tender, about 15-20 minutes. Drain and let cool.
- 2
Combine Ingredients
In the same saucepan, combine the cooked beets, cranberries, orange juice, minced jalapeño, brown sugar, apple cider vinegar, salt, cinnamon, and black pepper.
- 3
Cook the Chutney
Bring the mixture to a boil over medium heat. Reduce the heat to low and let simmer, stirring occasionally, until the cranberries have burst and the chutney thickens, about 20-25 minutes.
- 4
Cool and Serve
Remove from heat and let the chutney cool to room temperature. Serve warm or chilled over cream cheese with crackers.