Christmas recipes - Beetroot Relish Recipe

(Makes approx 12x8oz jars)


1kg raw beetroot, peeled + coarsely shredded (thin julienne strips are ideal if you have a mandolin or food processor that will do this)

750g red or white onions, finely sliced

750g apples, peeled, cored + grated

500ml red wine or cider vinegar (at least 5% acidity)

500g soft light brown sugar

Most Read

2 tbsp peeled + freshly grated ginger

2 cloves garlic, peeled + crushed

2 sticks cinnamon

1 heaped tsp turmeric

2 tsp paprika or cayenne

1 level tsp ground cloves

Zest + juice of 2 oranges

A splash of port (optional)


Put the ingredients in a large stainless steel preserving or heavy-based pan.

Heat the mixture until boiling, reduce the heat and simmer, uncovered, for about 1½ hours, stirring occasionally with a wooden spoon, until the beetroot is tender and the liquid has reduced to a syrup consistency.

Remove the cinnamon sticks. Pot the relish into warm, sterilised jars; fill almost to the brim and seal immediately.

Once cooled, label and store in a cool, dark place; it should keep for a few months. Once opened, keep in the fridge and eat within a week.

Become a Supporter

This newspaper has been a central part of community life for many years. Our industry faces testing times, which is why we're asking for your support. Every contribution will help us continue to produce local journalism that makes a measurable difference to our community.

Become a Supporter