Cranberry Beet Chutney

A bit unexpected, nice and sweet, slightly tangy, and a great alternative to plain ol’ canned cranberry sauce – that’s this cranberry beet chutney in a nutshell. It would be delicious paired with dark greens, roasted potatoes, and flaky biscuits for a full meal that excites all the taste buds!
I used canned beets but you could certainly start with fresh beets and steam them for 10-15 minutes first. The orange slices are just a pop of color, there isn’t actually any orange flavor in the chutney, but doesn’t it just look so nice? A blogger’s way of getting wild with garnishes..pretty pathetic, right? 😂

1 1/2 cans whole beets, halved
1/2 red onion, diced
olive oil
1/2 tsp chili powder
1/2 tsp ground ginger
1/4 cup dried cranberries
1/4 cup pomegranate juice
1/4 sherry vinegar
1 Tbsp sugar
1 tsp kosher salt, plus more to taste

In a large skillet over medium high heat, add splash of olive oil, chopped onion, halved beets, and ginger and chili powder, and cook for 6 minutes, stirring occasionally. Reduce heat to medium low and add cranberries and mix to combine. Pour in pomegranate juice, sherry vinegar, and sugar, and stir well. Allow to simmer for 20 minutes or until thickened. Add salt to taste. Stays up to 1 week refrigerated in airtight container.

Serves 4

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