Beet and Cranberry Chutney
Preparation
15 MIN
Cooking
20 MIN
Output
750 ml (3 cups)

Beet and Cranberry Chutney

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

  1. 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.
  2. Let cool completely. Serve with Meatless Tourtière with Chickpeas and Mushrooms.