Beet & Berry Chutney


  • 1/2 cup orange marmalade
  • 1 jar (15.5 ounces) Aunt Nellie’s Harvard Beets, not drained
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon finely chopped candied ginger, optional
  • 1-1/2 cups berries (See Note)


Makes about 10 (approx. 1/4-cup) servings.

  1. Place marmalade in medium saucepan over medium heat. Cook and stir until melted. Stir in beets and red pepper. Cook, 3 to 5 minutes until liquid is reduced by about half, stirring frequently. Add ginger, if desired.
  2. 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. Remove pan from heat; cool to room temperature before serving. If using only blueberries, raspberries and/or strawberries, add to beet mixture after reducing liquid in Step 1. Stir and heat through. Remove from heat. Cool to room temperature before serving.



Use one or a combination of: fresh or frozen unsweetened cranberries, blueberries, raspberries or strawberries (cut in half or quartered if large).

Nutrition Information

Nutrition information per serving (1/10 of recipe): 80 calories; 0g protein; 20g carbohydrate; 0g fat; 140mg sodium; 0mg cholesterol; 2g dietary fiber; 0mg iron; 0mg thiamin; 20IU vitamin A; 3mg vitamin C.