Viennese Beet Preserves
Discover the irresistible charm of Viennese Beet Preserves, a unique recipe that transforms earthy beets into a luscious, spiced delight. Simmered in a vibrant syrup infused with fresh orange juice, zesty citrus, and warm notes of cinnamon and cloves, these preserves capture the essence of Old-World European canning traditions. Perfectly balanced with a hint of lemon brightness and optional pectin for a thicker consistency, this versatile condiment is ideal for spreading on crusty bread, pairing with creamy cheeses, or adding a gourmet touch to roasted meats. With just a few simple ingredients and a manageable prep-and-cook time, this recipe is a must-try for anyone looking to level up their pantry staples with a flavorful twist. Make a batch of Viennese Beet Preserves and enjoy its sweet-and-tangy elegance year-round!
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Recipe Information
Ingredients
- 6 pieces medium-sized beets
- 2 cups granulated sugar
- 1.5 cups water
- 0.5 cup fresh orange juice
- 1 tablespoon orange zest
- 2 tablespoons freshly squeezed lemon juice
- 1 piece cinnamon stick
- 4 pieces whole cloves
- 1 tablespoon powdered pectin (optional, for thicker preserves)
Instructions
Wash the beets thoroughly to remove dirt. Trim off the tops and roots but leave the skin intact. Place the beets in a large pot of water and bring to a boil. Simmer for 35-45 minutes, or until the beets are fork-tender.
Drain the beets and let them cool slightly. Once cool enough to handle, peel off the skins using your hands or a paring knife. Cut the peeled beets into small cubes or thin slices, as desired.
In a large heavy-bottomed pot, combine the sugar, water, orange juice, orange zest, lemon juice, cinnamon stick, and cloves. Stir well and bring the mixture to a gentle boil over medium heat, allowing the sugar to dissolve completely.
Add the cubed or sliced beets to the pot, stirring to coat them in the syrup. Reduce the heat to low, cover partially, and let the mixture simmer for 25-30 minutes, stirring occasionally, until the syrup thickens, and the beets absorb the flavors.
If you prefer a thicker preserve, stir in the powdered pectin during the last 5 minutes of cooking, ensuring it is fully dissolved.
Remove the pot from heat and discard the cinnamon stick and cloves. Ladle the hot preserves into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean and seal tightly with sterilized lids.
Process the jars in a boiling water bath for 10 minutes to ensure a proper seal. Remove the jars and let them cool completely at room temperature.
Store the Viennese Beet Preserves in a cool, dark place for up to one year. Once opened, refrigerate and consume within a month. Enjoy with bread, cheeses, or as a flavorful addition to your meals!
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 649 mg | 28% | |
| Total Carbohydrate | 501.3 g | 182% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 466.5 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2959 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
