BEETROOT & RASPBERRY JELLY

This is an excellent condiment for most meats, roasted and smoked. It is particularly good with venison, chicken and turkey. The recipe can also be turned into a side dish with retro glam by setting it in a mould and slicing it at the table.

400g beetroot

1 small punnet fresh raspberries

100ml white wine vinegar

25ml raspberry vinegar

3 whole cloves

6 whole peppercorns

1 star anise

1 bay leaf

2 kaffir lime leaves

½ packet raspberry flavoured jelly crystals (about 40g)

100ml water

Wash and trim the leaves off beets but do not top and tail as the juices will leak during cooking. Cook beets in boiling water until tender. Cool slightly then (wearing gloves) rub off skins and trim ends. Coarsely chop into 1cm dice and pack into sterilised jars with raspberries.

Place vinegars, spices, bay leaf and kaffir lime leaves in a saucepan, cover and bring to the boil. Simmer 10 minutes.

Place jelly crystals in a clean bowl and pour vinegar mixture through a sieve over the jelly. Stir to dissolve crystals then add water.

Allow liquid to cool but not set, then pour it over beetroot and raspberries. Cover jars and seal. Refrigerate until set. Jelly will keep for up to 2 weeks in the refrigerator. Makes about 3 cups