Sweet and Tangy Red Beet Marmalade

Marmalade

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Ratings
  • Total: 55 mins
  • Prep: 5 mins
  • Cook: 50 mins
  • Yield: About 1 1/2 cups (24 servings)
Nutritional Guidelines (per serving)
18 Calories
1g Fat
3g Carbs
0g Protein
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Nutrition Facts
Servings: About 1 1/2 cups (24 servings)
Amount per serving
Calories 18
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 2%
Protein 0g
Calcium 3mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Beets are very popular in Eastern Europe, and this red beet marmalade is the perfect combination of sweet-and-tangy flavors. It can be used as a breakfast marmalade or a condiment that can be used to top meats and poultry. Or serve it atop toasted bread circles with a grating of cheese as an appetizer.

Ingredients

  • 1 1-pound jar julienned beets (drained)
  • 1 tablespoon olive oil
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 dash black pepper (to taste)
  • 1 Pinch ginger
  • 1/2 cup red wine vinegar (or balsamic vinegar)

Steps to Make It

  1. In a medium saucepan, heat oil over medium-low heat. Add beets and saute 10 minutes. Add sugar, salt, pepper, and ginger. Cook about 2 minutes or until sugar has dissolved.

  2. Carefully add vinegar. Increase the heat and bring to a boil. Reduce heat to a simmer and cook until the liquid has evaporated and beets are caramelized and thickened, stirring frequently. This will take anywhere from 30 to 60 minutes. Watch the beets carefully, so they don't burn.

  3. Serve warm or cool and store covered in the refrigerator. Reheat as necessary.