I try to avoid wasting food wherever possible. So if my fruit and veggies are getting to the end of their life, I whip up a quick preserve. In this case, beetroot, orange, apple and onion are joined with the spicy characters of cinnamon, star anise and cloves to make one delish relish. This is a great addition to a burger, or paired with some smoked cheddar on some crusty bread.
(Just remember to save up some glass jars from other foods so that you will have somewhere to store this delectable condiment.)
Preparation Time: 10 mins; Cooking Time: 50-60 minutes; Makes approx. 3 cups
- 2 large beetroot, peeled and grated
- 1 medium brown onions, diced
- 1 apple, grated (I used a Pink Lady for it’s beautiful, sweet flavour)
- The zest and juice of 1 orange
- 1/2 cup brown sugar, firmly packed
- 1 cup apple cider vinegar
- 1 cinnamon stick
- 4 star anise
- 1 tsp cloves
- In a large saucepan, cook onions until soft and slightly brown
- Add beetroot, apple, orange rind, juice, vinegar, sugar and cinnamon into the saucepan
- Place star anise and cloves into a muslin cloth, tie off and add into the mixture
- Increase the heat to bring mixture to a boil and then reduce the heat to a simmer, Simmer, uncovered, stirring the mixture occasionally until the mixture becomes thick- it usually takes around 50minutes . Add extra water if required
How to preserve your relish in used jars
- Preheat the oven to 120 degrees Celsius and place clean, glass jars upright on a baking tray.
- Place the baking tray with jars into the oven for 15-20mins
- Remove the jars from the oven and add the hot relish into the jars (making sure the jars do not cook down too much)
- Cover the jars with the lids and as the mixture cools down it will naturally create a seal in the jar. If the lid has a ‘pop-up’ button, you can press this down when the mixture has cooled for about 10-15minutes.
- You should be able to preserve the relish for 6months.