- 750 ml (3 cups)
Beet and Cranberry Chutney
- 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
- 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.