Sauces, conserves & preserves
Beetroot relish
A full-flavoured and easy-to-make relish. Leave this for a month before eating it to let the flavours mellow. This goes well with strong tasting meats, particularly terrines and game, and with mature cheeses. Or stir through a little Greek yoghurt for a dip for pittas.
Ingredients
- 1kg raw beetroot, peeled and coarsely shredded (thin julienne strips are ideal if you have a mandolin or food processor that will do this)
- 750g red or white onions, finely sliced
- 750g apples, peeled, cored and grated
- 500ml red wine vinegar or cider vinegar (at least 5% acidity)
- 500g soft light brown sugar
- 2 tbsp peeled and freshly grated ginger
- 2 garlic cloves, peeled and crushed
- 2 sticks cinnamon
- 1 heaped tsp turmeric
- 2 tsp paprika or cayenne
- 1 level tsp ground cloves
- zest and juice of 2 oranges
- a splash of port (optional)
Method
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Step 1
Put all the ingredients in a large stainless steel preserving or heavy-based pan, or use a large enamelled cast-iron casserole dish. Don't use any other metal pan, as the vinegar may react with it.
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Step 2
Heat the mixture until boiling, reduce the heat and simmer, uncovered, for about 1½ hours, stirring occasionally with a wooden spoon, until the beetroot is tender and the liquid has reduced to a syrupy consistency.
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Step 3
Remove the cinnamon sticks. Pot the relish into warm, sterilised jars; fill almost to the brim and seal immediately (we used a kilner jar for our front cover photo, but you should use vinegar-proof lids). Once cooled, label and store in a cool, dark place; it should keep for a few months.
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Step 4
Once opened, keep in the fridge and eat within a week.