Beet and Cranberry Chutney

Beet and Cranberry Chutney

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Preparation 15 min
Cooking 20 min
Makes 750 ml (3 cups)

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Categories

Ingredients

- 2 cups (500 ml) fresh cranberries
- 1 can (398 ml/14 oz) diced beets, drained
- 1 cup (250 ml) sugar
- 2 tablespoons (30 ml) cider vinegar
- Salt and pepper

Preparation

- Place all ingredients in a saucepan and bring to a boil, stirring constantly. Reduce the heat to medium and simmer until syrupy, about 20 minutes. Season with salt and pepper.
- Let cool completely. Serve with Meatless Tourtière with Chickpeas and Mushrooms.

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