Viennese Beet Preserves

1. 1

   Cook whole beets in boiling water until tender, about 30 minutes.

2. 2

   Let cool, peel and dice.

3. 3

   Combine diced beets, sugar and ginger in medium saucepan and cook over medium-low heat 30 minutes.

4. 4

   Add chopped lemon and continue cooking until slightly thickened, stirring occasionally to prevent sticking, about 30 minutes.

5. 5

   Stir in almonds.

6. 6

   Transfer to jars with tight-fitting lids and seal.

7. 7

   Store in cool dark place. To be safe process in boiling water for 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.