Pickled Beet and Sage Conserve

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  • Makes: 24 servings
  • Serving Size: 2 tablespoons
  • Makes: 4 half-pints
  • Prep: 20 mins
  • Cook: 40 mins

Pickled Beet and Sage Conserve

Directions

  1. 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.
  2. 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.
  3. 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

*Tip:

If you prefer, store in the refrigerator for up to 2 days.

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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.
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