Beetroot, Apple and Orange Relish
Serves: 10 Prep Time: 20 minutes Cook Time: 20 minutes
Ingredients
- 15ml/1tbsp rapeseed or olive oil
- 2 small onions, peeled and finely chopped
- 5ml/1tsp ground allspice
- 2.5ml/½tsp ground cinnamon
- Salt
- 2 medium cooked fresh beetroot, peeled and coarsely grated
- 2 sharp green apples, e.g Granny Smith, cored and grated
- 200g/7oz brown sugar
- Finely grated zest of 1 large orange
- 250ml/9floz red wine vinegar
Method
- Heat the oil in a large non-stick pan. Cook the onions, spices and salt for 4-5 minutes or until soft, stirring occasionally.
- Add the beetroot, apple, sugar, orange zest and vinegar. Cook uncovered for 15-20 minutes, stirring occasionally.
- Sterilise a large empty jam jar in a preheat oven to Gas mark ¼ 110°C/225°F (wash the jar and lid first in hot soapy water then rinse thoroughly). Sterilise in the oven for 20 minutes. Fill the jar with the relish whilst the jar is still hot.
- Serve the relish with the beef.
Method
- Heat the oil in a large non-stick pan. Cook the onions, spices and salt for 4-5 minutes or until soft, stirring occasionally.
- Add the beetroot, apple, sugar, orange zest and vinegar. Cook uncovered for 15-20 minutes, stirring occasionally.
- Sterilise a large empty jam jar in a preheat oven to Gas mark ¼ 110°C/225°F (wash the jar and lid first in hot soapy water then rinse thoroughly). Sterilise in the oven for 20 minutes. Fill the jar with the relish whilst the jar is still hot.
- Serve the relish with the beef.
Notes
Tip: Once sealed the relish will keep in the fridge for up to 2 months and is great served with cold meats.
