Talk about memorable fall foods: This beet marmalade recipe from our colleague Hannah Kaminsky of Bittersweet Blog is an eye-opener.
With its beautiful color and rich flavor, it’s a condiment that goes well:
If you like to make food gifts, add this one to your repertoire.
While the recipe specifies red beets for a ruby-color marmalade—a color that’s ideal for Thanksgiving, Christmas and Valentine’s Day—you can also make it with orange beets as a change of pace.
You can make canapés, or put out the ingredients and let people assemble their own.
Ingredients For About 2 Cups
1. PREHEAT the oven to 400°F. Wrap the beets completely in aluminum foil and roast for about an hour, or until fork tender. Let cool before peeling. The skins should just rub right off with a bit of pressure.
2. HEAT the oil in a medium skillet over medium-low heat and add the sliced onion. Cook gently, stirring frequently for 30 to 40 minutes, until deeply caramelized and almost silky in texture. Add the orange juice halfway through, and reduce the heat if necessary to prevent burning.
3. ROUGHLY CHOP the cooked beets and place them in a food processor along with the caramelized onions. Add the orange juice and zest, maple syrup and and salt. Lightly pulse all of the ingredients together until broken down and thoroughly combined but still quite chunky.
4. SERVE warm or chilled.
Check out our “spread sheet”: a glossary of the different types of bread spreads and fruit condiments.
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