Beetroot Relish - sweet & tangy
This is the only relish I’ve ever made. It tastes great and is easy to make. I did manage to mess it up once. I doubled the quantities and forgot to double the cooking time. So be sure the beetroot has no bite in it when you put it in the jars. That’s the only thing you need to watch out for.
So if you are planning to give someone some preserves as a gift, just make sure to make yourself a jar and test that first.
Beetroot Relish
Yield: ~5 3″ x 2.5″ jars
Suitable for: Gluten-free diet
Ingredients:
- 450g fresh beetroot, peeled & grated
- 450g Bramley apples, peeled, cored & grated
- 450g onions, peeled & grated
- 125g dark brown sugar
- 150g light brown sugar
- 450ml cider vinegar
- 25g fresh root ginger, grated
- 1 tsp freshly grated nutmeg
- ½ teaspoon ground cinnamon
- ½ cup raisins, sultanas & dried cranberries
- glass jars for storage
Instructions:
Bring to the boil and simmer
Place all the ingredients, apart from the raisins, sultanas and dried cranberries, in a large pot and bring to boil. Reduce the heat to gentle-moderate and let simmer for 2 hours. The beetroot should be well softened.Sterilize the glass jars
Heat the oven to 140° C. Wash the glass jars in warm soapy water and rinse well. If using jars that have rubber seals remove them. Put the wet glass jars in the oven for 10 minutes, by which time they will be sterilised. Take out from the oven and leave on a suitable rack or clean plate to cool to warm. If using, you can put the rubber seals back on when the jars have cooled a bit.Add the dried fruit
Stir in the raisins, sultanas and dried cranberries and simmer for a further 15 minutes.Store in the sterilized jars for 6 weeks
The relish needs time to fully develop. So spoon the beetroot relish from the pot into the warm sterilized jars. Close the jars and leave at the back of a cupboard for at least 6 weeks.
Enjoy!
