Cranberry and beetroot relish
25 Dec 2016
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Background
This cranberry and beet relish is a perfect condiment with roast turkey or other festive fowl - and it’s also really nice with cold meat and party nibbles. It’s very easy to make so it’s worth having some in your fridge over the holidays. Make sure you store it in sterilised jars!
Ingredients
- 150g fresh cranberries
- 150g grated fresh beetroot
- 1 shallot or ½ red onion, chopped
- 2 Tbsp muscovado sugar
- 4 Tbsp orange juice
- 2 Tbsp red wine vinegar
Instructions
- Put all ingredients in a saucepan and bring to the boil.
- Gently simmer, covered, for about 30- 40 minutes, until you get a thick, jam-like, sticky sauce.
- Let it cool, then spoon it into a sterilised jar.
- Keep chilled until you need it to serve.
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Categories
- Meal Type: - Edible Gifts - Preserves - Quick & Easy - Sauces - Seasonal - Side
- Cuisines: - British
- Occasions: - Christmas - Dinner Party - New Year - Parties - Sunday Lunch - Thanksgiving
- Ingredients: - Berries
- Health and Diet: - Dairy Free - Gluten Free
- Skill Levels: - Easy
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