Cranberries are most likely a part of your holiday spread on Thursday. Whether you are planning on a cranberry chutney, sauce, or a jelled-roll straight from the can, cranberries are a staple on a Thanksgiving menu. Or at least I thought they were.
Then I made this beet chutney. Don’t stick up your nose in disdain at the mere mention of beets. This recipe is a little different and worth considering for your Thanksgiving menu.
Beets, grated Granny Smith apples, and spices are slowly simmered in a heavily spiced vinegar-orange syrup. The resulting chutney offers a very different take on beets. Gone is the earthiness that so often offends diners and in its place is a sweet and tangy sauce that would go great with a slice of hard Manchego cheese or in place of cranberry sauce for your Thanksgiving turkey. Happy cooking!
10 Days of Vegetable Sides Recipes
Day 1: Creamed Spinach
Day 2: Curried Coconut & Acorn Squash Soup
Day 3: Savory Leek and Onion Bread Pudding
Day 4: Maple-Dijon Brussels Sprouts with Country Ham
Day 5: Winter Greens with Garlic and Bacon
Day 6: Homemade Green Bean Casserole
Day 7: This Recipe
Day 8: Braised Bok Choy with Ginger and Garlic
Day 9: Mom’s Potato Casserole
More recipes featuring Beets:
Jeweled Beet, Goat Cheese, and Arugula Salad
Farro with Winter Greens, Beets and Feta
Valentine’s Day Borscht
This beautiful chutney would be dynamite as part of a cheese and charcuterie tray and would pair equally as well with roasted turkey or pork.
1 1/2 lbs beets, peeled and cut into 1/4-inch cubes (wear latex gloves)
Zest and juice (about 1/2 cup) from 1 large or 2 small oranges
1/2 lb Granny Smith apples, peeled, cored and grated
1 small yellow onion, finely chopped
1 1/3 cup red wine vinegar
1 1/3 cup granulated sugar
1 tablespoon whole yellow mustard seeds
1/2 tablespoon ground cinnamon
1 teaspoon whole coriander seeds
1/4 teaspoon ground cloves
Add all the ingredients to a medium, heavy-bottomed saucepan and stir to combine. Bring to a boil and then reduce the heat to a low simmer. Simmer, stirring occasionally, for 1 1/2 hours until beets are tender and mixture has thickened. Remove the saucepan from the heat and allow to cool.
Serve immediately or store refrigerated in a glass container for up to 2 weeks.