MAKES: 24 SERVINGS
SERVING SIZE: 2 TABLESPOONS
MAKES: 4 HALF-PINTS
PREP: 20 MINS
COOK: 40 MINS
2 16 ounce jars sliced or whole pickled beets, undrained
2 cups coarsely chopped, peeled fresh pears (2 medium)
1/2 cup sugar
2 tablespoons lemon juice
1 cup chopped walnuts, toasted
2 tablespoons snipped fresh sage
- Drain beets, reserving liquid from one of the jars (you should have about 3/4 cup liquid). Coarsely chop beets. In a large saucepan combine beets, the reserved liquid, and the pears. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until pears are soft, stirring occasionally.
- Add sugar and lemon juice to beet mixture, stirring to dissolve sugar. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until mixture is thickened, stirring frequently. Stir in walnuts and sage; cool.
- Ladle conserve into half-pint freezer containers, leaving a 1/2-inch headspace. Seal and label. Freeze for up to 3 months.*
From the Test Kitchen
If you prefer, store in the refrigerator for up to 2 days.
Nutrition Facts (Pickled Beet and Sage Conserve)
Per serving: 61 kcal , 2 g fat (0 g sat. fat , 2 g polyunsaturated fat , 0 mg chol. , 75 mg sodium , 10 g carb. , 1 g fiber , 4 g sugar , 1 g pro.