Beet­root rel­ish

Landscape (UK) - - In The Kitchen -

Makes 4 x 225g jars 1kg beet­root, trimmed 250g gran­u­lated su­gar 150ml red wine vine­gar 2 tbsp bal­samic vine­gar 1 large red onion, peeled and finely chopped 800g tinned toma­toes, chopped

In a saucepan, boil the beet­root un­til soft. Once it has cooled enough to han­dle, peel and roughly grate into a bowl. Place the su­gar, vine­gars and onion in a large saucepan. Bring to the boil and cook for 5 mins. Stir in the tinned toma­toes and cook for a fur­ther 2-3 mins. Add the grated beet­root and cook for an­other 25 mins un­til most of the liq­uid has evap­o­rated and it has thick­ened to a rel­ish-like con­sis­tency. Trans­fer to ster­ilised jars and seal with vine­gar-proof lids. It will keep well for one year. Re­frig­er­ate the rel­ish after open­ing and use within a month.

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