For a twist on cranberry sauce this year, try this sweet, tart, and earthy beet-and-cranberry condiment. Toasted whole coriander and brown mustard seeds add warmth and take the chutney into savory territory. The chunky texture is part of the charm here, a great contrast to the mashes and casseroles on the table. Beyond the Thanksgiving plate, you can serve the chutney as a topper for crostini spread with goat cheese or with smoked salmon.
4 (4-oz.) red beets, trimmed and halved
1 tablespoon whole coriander seeds
2 teaspoons whole brown mustard seeds
1 tablespoon olive oil
1 cup chopped red onion
1/4 cup dried cranberries
1/4 cup golden raisins
1/4 cup pomegranate juice
1/4 cup sherry vinegar
2 tablespoons sugar
1/4 teaspoon kosher salt
Calcium 1% DV
Potassium 4% DV
Added sugars 3g
How to Make It
Fill a large saucepan with water to a depth of 1 inch. Place a steamer basket in saucepan; place beets in basket. Cover, bring to a boil, and steam 12 to 15 minutes or until tender. Drain. Once cool, peel and cut into cubes.
Heat a small skillet over medium-high. Add coriander and mustard seeds; cook 5 minutes or until toasted. Crush toasted seeds with a small heavy skillet until coarsely ground.
Heat olive oil in a large skillet over medium-high. Add beets, crushed seeds, and onion; cook 6 minutes. Reduce heat to medium-low. Add cranberries and next 4 ingredients (through sugar) to pan; cook 20 minutes or until thickened. Stir in salt; cool. Refrigerate in an airtight container up to 1 week.
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