White beetroot and Red Gooseberries Relish
Makes Around 3 to 4 Jars of 300g
Easy
Prep:
Cook:
10 min for labelling and storing away.
Delicately sweet with a goosberry tang, pairs well with shaper, strongly flavoured cheeses such as Gorgonzola, Stilton or any other blue cheese.
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- 1 kg of white or yellow beetroot
- 500g of Red Gooseberries
- 300g of Red Onions
- 200g of Demerara Sugar
- 200g of Cider Vinegar
- 1 tablespoon of salt
Method
step 1
Slice the beetroot thinly and dice the onions either by hand or in the food processor (I used the food processor). In a non stick saucepan add your sugar, vinegar and salt,stir gently and bring to boil. Once in boil add the diced veggies and stir bringing it to boil again(2-5min). Reduce the heat and cook for further 30 min, stirring occasionally.step 2
Whilst your veggies are cooking, get your your jars cleaned with soapy water, rinse well and on a tray. Preheat the oven to 150degrees Celsius and put the jars and lids in the oven for about 25min. By this point a you are nearly ready!step 3
Make sure that you spoon the relish in the jar whilst still hot. Put the lid(if no lids available you can put a wax disc and cellophane, tie it with string or elastic band). Labelstep 4
Lastly, be sure to leave some aside for tasting!!!!!! It will store for 6months or more if in a cool aired space.
