Beet-Strawberry Chutney

By Chezlamere

Ingredients

• 6 large beets -- peeled and small dice
• 1/4 cup raisins
• 1/4 cup dried cranberries
• 1/2 cup orange juice
• 4 shallots -- peeled and minced
• 2 tablespoons garlic -- minced
• 2 tablespoons ginger -- minced
• 1 teaspoon 5 spice powder
• juice of 6 lemons
• 1/2 cup white granulated sugar
• 1 pint strawberries -- hulled and chopped small
• salt -- to taste
• pepper -- to taste

Details

Servings 1

Preparation

Step 1

Makes 1 cup

Soak the raisins and dried cranberries in the orange juice for at least 2 hours.

In a medium saucepot, add the beets, shallots, garlic, ginger, 5-spice, lemon juice, sugar, re-hydrated raisins, dried cranberries and orange juice. Bring to a boil and reduce heat to a simmer.

Simmer for 10 to 15 minutes until the beets have softened. Add the strawberries and continue to cook over medium heat until thickened. Remember the chutney will continue to thicken as it cools.

Remove from heat and cool completely.

Season with salt and pepper