Beetroot relish is the perfect accompaniment to cheeses and sandwiches. This recipe is both failsafe and delicious.
INGREDIENTS
1 kilogram beetroot, peeled and grated
1 apple, grated
2 red onions, finely chopped
2 cloves garlic, crushed
1 cup packed brown sugar
2 teaspoons sea salt
finely grated zest 1 orange
juice of 2 oranges
½ cup balsamic vinegar
¼ cup red wine vinegar
¼ cup water
1 teaspoon mixed spice
2 teaspoons
freshly ground pepper
METHOD
Grate the beetroot and apple on the coarse side of a box grater or use the grating blade in a food processor. Place all the ingredients in a saucepan and bring to the boil, stirring to dissolve the sugar.
Reduce the heat and cook, uncovered, over a low heat and stirring occasionally, for 1½-2 hours until the liquid has evaporated and the mixture is thick and glossy. A simmer mat is ideal for long gentle cooking and will help prevent the relish catching on the base of the pan. Spoon into hot, sterilized jars and seal tightly. Refrigerate after opening. Makes about 4 cups
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.