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Thursday, 6 September 2012

Beet root relish recipe

Many have been requesting this recipe so we thought we would
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Sassy's Spiced Beetroot Relish –
1kg fresh beetroots (peel and shred matchstick size)
½ kg Castor Sugar
100 ml White Vinegar
150 ml Orange Juice
4 each – Star Anise
50 g Ground Cinnamon (or 2 Broken Cinnamon sticks)
50 G Fresh Kafir lime leaves (optional)
75 g Ground Ginger
Salt & Pepper – to taste
Method –
Boil Sugar, Vinegar and Orange juice to a very soft caramel or until it thickens. Then stir in the shredded Beetroot and aromats. Simmer for at least 1 to 2 hours until it becomes a sweet sticky jam/ relish consistency. NB – If the jam mix is not wet and sticky but dry then add more water and/or sugar to it. If too dry the relish will set very hard !! If too wet then you just have to drain some of the liquid off. Season with salt and pepper at the end –
Yummy !!
This is the recipe we use as an accompaniment for our glazed ham.
Also used on top of the leek and gruyere tart

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