Beetroot relish makes a great
accompaniment to cured meats, terrines, pates, pork, sausages, game
meat, poached fruit and cheese.
1 litre relish
Prep: 10 minutes
Cook: 20-30 minutes
1kg raw beetroot, peeled and grated
500g caster sugar
500ml cider vinegar
1 dried chilli
Beetroot Relish:Place all the ingredients
in a saucepan over a moderate high heat. Stir the mixture until
the sugar has disolved. Reduce the heat to moderate and leave
the Relish to simmer for 1-1 1/2 hours until the liquid has
evaporated. You should have a thick and sticky relish.
Place the relish into sterilised jars. Store the relish in
a cool place. Once opened refrigerate and use within the week.