Beetroot Relish is a traditional Canadian recipe for a classic relish made from grated beetroot, onion and apples cooked in a vinegar flavoured syrup flavoured with chilli that makes and excellent Christmas accompaniment. The full recipe is presented here and I hope you enjoy this classic Canadian version of: Beetroot Relish.
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Ingredients:
750g fresh beetroot, peeled and grated
1 onion, chopped
400g cooking apples, peeled, cored and chopped
1 chilli, finely chopped
420ml white wine vinegar
100g soft brown sugar
110g sugar
2 tbsp lemon juice
2 tsp salt
Method:
Combine the beetroot, onion, apples, chilli, white wine vinegar, sugars, lemon juice and salt in a pan. Heat gently, stirring constantly, until the sugar has dissolved. Now bring to a boil then reduce to a simmer and cook, stirring frequently, for about 25 minutes, or until the beetroot and onion are tender and the relish has reduced and thickened.
Take off the heat then spoon into cleaned and sterilized jars that have been warmed in the oven. Seal with vinegar-proof lids then set aside to cool. Label each jar and set aside in a cool, dry, cupboard to mature for at least 1 month before use.
Refrigerate after opening (they will typically last up to 6 weeks in the refrigerator). This makes and excellent accompaniment for all kinds of fowl, beef, ham and game.
