The Grafton on Sunset (Bar 20), 8462 W. Sunset Blvd., West Hollywood, CA 90069
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Recipes for easy entertaining are always top of mind, especially this time of year. Ideally, they should be something special, maybe a bit out of the ordinary, not too time consuming and, of course, great tasting.
A tall order? Not really. Aunt Nellie’s has the perfect solution. With just five ingredients and only 20 minutes to prepare, this recipe for Beet & Berry Chutney is destined to become one of your favorite “go-to” recipes for entertaining.
Orange marmalade, a jar of Harvard beets with their delectable sweet and sour sauce, candied ginger, red pepper flakes and berries are all you need to create this delicious, versatile chutney. You probably have most of the ingredients in your pantry and refrigerator already. The beets taste homemade and lend just the right flavor and texture to complement the other ingredients. Another plus? The berries can be fresh or frozen and you can use one kind of berry or a combination; they are all perfect pairings with the beets.
You’re sure to discover many ways to use this colorful chutney when you entertain. Here are some of our favorite serving suggestions to get you started:
• Crostini - spread toasted bread rounds with creamy goat cheese; top with chutney.
• Accompaniment - serve as a side for roasted poultry or pork.
• Condiment - spread whole grain bread with soft cream cheese; top with chutney and sliced turkey, ham or beef.
• Cheese topper - cut the top rind from a round of brie; top with chutney and serve with crackers or crusty bread.
For additional recipes and serving suggestions, visit www.auntnellies.com.
Beet & Berry Chutney
Servings: 10 (1/4 cup) servings
Prep time: 20 minutes
1/2 cup orange marmalade
1 jar (15.5 ounces) Aunt Nellie’s Harvard Beets, not drained
1/4-1/2 teaspoon crushed red pepper flakes
1 tablespoon finely chopped candied ginger, optional
1 1/2 cups berries
Place marmalade in medium saucepan over medium heat. Cook and stir until melted. Stir in beets and red pepper. Cook 3 to 5 minutes until liquid is reduced by about half, stirring frequently. Add ginger, if desired.
If using only cranberries, add to pan with beet mixture and cook until they just begin to pop. If using cranberries plus other berries, add other berries to beet-cranberry mixture; stir and heat through. Remove pan from heat; cool to room temperature before serving. If using only blueberries, raspberries and/or strawberries, add to beet mixture after reducing liquid in first step. Stir and heat through. Remove from heat. Cool to room temperature before serving.
Note: Use one or a combination of fresh or frozen unsweetened cranberries, blueberries, raspberries or strawberries (cut in half or quartered, if large).
Nutrition information per serving (1/4-cup of recipe): 77 calories; 0 g protein; 20 g carbohydrate; 0 g fat; 143 mg sodium; 0 mg cholesterol; 2 g dietary fiber; 0 mg iron; 0 mg thiamin; 20 IU vitamin A; 3 mg vitamin C.