Beet Orange Chutney

Beet Orange Chutney

1 pound beets
2 large green apples, peeled and cored
2 oranges
1 cup firmly packed soft brown sugar
1 cup red wine vinegar

Preheat oven to 350 degrees. Brush a cookie sheet with oil. Trim leafy tops from beets and wash thoroughly. Place beets on prepared sheet and bake 1 hour and 15 minutes, or until tender. Cool then peel skin from beets and cut flesh into small cubes.

Cut apples into small cubes. Peel oranges, removing pith from peel and flesh. Cut peel into thin strips and chop orange flesh, discarding seeds. Place orange rind and flesh in a large pan; add apple, sugar and vinegar. Stir over medium heat until boiling. Reduce heat and simmer, covered for 30 minutes.

Add beets and simmer for 15 minutes. Cool slightly and spoon into warm sterilized jars and seal.

Store up to 6 months.

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