My pantry is looking rather bleak at the moment, we are down to the last jar of peach chutney, marmalade and beetroot relish. We have a lot of beetroot coming on in the garden, so I need to get cracking on the preserves again. I make 2 different beetroot preserves- a relish and a chutney, the relish recipe featured today is simpler to make and I probably make this one the most. It certainly pays to be able to walk outside and pick beets straight out of the ground for flavour, freshness and cost effectiveness, however, you can buy some lovely looking beets nowadays. We usually grow the long cylindrical beet, they seem to thrive in our garden, don’t take up much space and are heavy croppers. We are growing the cylindrical, regular and small golden beets at the moment. The beet relish has a sharper more vinegary taste than the smoother chutney style, both have their place in my pantry, I’ll post the chutney recipe later on…
|Beetroot relish|| |
- 750gm fresh beetroot, peeled and coarsely grated
- 1 onion finely chopped
- 400gm green apples, peeled, cored and chopped (3 apples)
- 410ml white wine vinegar
- 95gm (1/2 cup) lightly packed brown sugar
- 125gm (1/2 cup) white sugar
- 2 tablespoons lemon juice
- ½ pomegranate peeled and white pith removed
- 1 handful of dried cranberries
- 2tsp salt
- Place all ingredients in a large pan and stir over low heat without boiling until all the sugar is dissolved. Bring to the boil and continue to cook over low heat stirring often for about 20 - 30 min until the ingredients are cooked and the relish has thickened.
- Place the mixture into clean, warm jars, sealing them and turning them upside down for 2 minutes. Let the relish to cool after turning them the right way up and leave for a month for the flavours to develop. Store in a cool dark cupboard for up to 12 months and refrigerate after opening.