I made some relish today, so thought I'd share the recipe.
Beetroot and Apple Relish
Ingredients (all measurements are approximate)
1lb raw beetroot, peeled
1lb cooking apples (I used windfalls)
10 medium small green tomatoes
1 large onion
large handful of flat leaf parsley
1lb unrefined granulated sugar
9 fl oz balsamic vinegar
1/2 inch cube fresh ginger
1tspn sea salt
1 tspn coarse ground black pepper
2 tblspn cooking brandy
2 tblspn ground cinnamon
Wash the apples, core and chop into pieces approx. 1/2 inch in size.
Chop peeled beetroot to similar size as apples.
Finely chop onion.
Roughly chop parsley.
Put all chopped ingredients and the sultanas into a heavy based deep pan and add enough cold water to cover the base of the pan and not quite cover all the ingredients.
Add the salt, pepper, very finely grated ginger
Bring to the boil stirring regularly with a wooden spoon and then add the sugar.
Once the sugar is dissolved add the vinegar.
I also added the cooking brandy and cinnamon, but it would be fine without them.Boil (but not too fiercely) until the beetroot and apples are soft and most of the liquid has evaporated, stirring occasionally to prevent sticking.
Be careful when you stir the mixture as it may splash.
Once cooled serve as an accompaniment to cheese or cold meats.
Can be stored in the fridge for about a week or up to 6 months in the freezer.
If you'd like to receive my blog posts direct to your inbox just enter your email address in the box below and follow the instructions. You'll need to confirm by clicking a link in your email inbox and then you will receive my blog each time a new entry is published. You can, of course, cancel your subscription at any time.