Beet and Berry Chutney

Prep time: 20 minutes
Servings: 10

• 1/2       cup orange marmalade
• 1          jar (15 1/2 ounces) Aunt Nellie’s Harvard Beets, not drained
• 1/4-1/2 teaspoon crushed red pepper flakes
• 1          tablespoon finely chopped candied ginger (optional)
• 1 1/2    cups berries (fresh or frozen unsweetened cranberries, blueberries, raspberries or strawberries, cut in half or quartered, if large)

1. 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.
2. 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.
3. Remove pan from heat; cool to room temperature before serving.

Note: Chutney can also be served chilled. Store, covered, in a refrigerator up to 1 week.