1.5kg beetroot, trimmed, peeled and grated
1 large onion chopped finely
zest of one orange
1 tsp cinnamon
1 tsp clove
700ml red wine vinegar
700g golden granulated sugar
Here’s what you do:
Step 1 - Put all of the ingredients in to a preserving pan and mix well. Pit on a medium heat and bring to a simmer. Cook for 1-2 hours depending on how long it takes for the relish to take the consistency that you like. I like mine to have a little bit of liquid and for the grated beetroot to still be obvious.
Step 2 - While the relish is cooking, prepare your jars and lids by putting them on a baking tray (with the lids off) and in an oven at 100C. They only need 10 minutes but shouldn’t be taken out until the relish is ready to be put in the sterilised jars.
Step 3 - When the relish is ready take the jars out of the oven and use a jam funnel to fill them up. Tighten the lids a little but not all of the way. A couple of hours later you should hear the lids ‘pop’. At this point you should tighten the lids further so that you have proper;y sealed the containers.
Kitchen implements required: