Beetroot Relish

“This was my mother’s recipe as she grew her own beetroot. She also made her own sliced beetroot for salads and hamburgers. She usually made double or triple relish as jars were given to friends and relatives for presents. I hope you enjoy this recipe.”

This month’s recipe is shared thanks to member Judith Peake.

Ingredients
650grms Beetroot
1 Brown Onion finely chopped
1 Granny Smith apple, peeled, cored and finely chopped
1 cup of lightly packed Brown Sugar
1 cup of White Wine Vinegar
3 whole Star Anise
¼ of a teaspoon of Ground Cloves

Method
Wash beetroot and trim stems if necessary. Place the beetroot in a large saucepan and cover with cold water.
On medium heat, cook for 20 minutes or until tender. Drain and rinse under cold running water.
Wearing rubber gloves, peel the beetroot and coarsely grate.
Meanwhile combine onion, apple, sugar, star anise and cloves in a saucepan. Bring to the boil over a high heat, stirring to dissolve the sugar.
Reduce to medium heat and simmer until the apple is tender.
Add beetroot to apple mixture and simmer on medium to low heat for 45 minutes or until the mixture is syrupy.
Remove and discard the star anise.
Carefully spoon into hot sterilised jars and seal.

Sterilising Jars
To sterilise jars, preheat the oven to 100C/80C fan-forced. Wash jars and lids in hot, soapy water. Place in a large saucepan. Cover with water. Bring to the boil over high heat. Boil for 10 minutes. Remove from the heat. Using tongs, carefully transfer jars and lids to a tea towel-lined baking tray. Place in the oven until required.

The Kedron-Wavell Women's Auxiliary meet at Kedron-Wavell each Thursday at 10am