Dollop factor rating: 5/5 (basically dollop it on everything)
Homemade: Yes!…thank you for asking.
Yes, it’s cheap to buy it pickled, yes it stains your fingers bright red, yes it reminds you of your Nan, but what a veg! It’s good for you ( here’s a link to why ) and my version has a spicy kick to it with a little heat from a couple of teeny tiny cayenne chillies.
I´m on my third batch of making this, as friends and family tell me this is the one they really would like more of (they probably just feel sorry for me) and as the market still has beetroots (oranges are little harder to get at the market at the moment). It’s really easy to make and is packed full of spicy flavour. It´s got a little flavour of Christmas about this because of the spice mix. Dollop on white fresh cheese, dollop on cooked meats, don´t dollop on white clothing… just saying.
This recipe makes 3-4 jars.
It can be eaten within a week, but its much better if you leave it for 2 weeks.
Avoid pink fingers by using rubber gloves!
1. GET A HEAVY WIDE BOTTOMED SAUCEPAN AND CHUCK ALL THE FOLLOWING INGREDIENTS INTO IT…
- 700g beetroot – not cooked, peeled and diced
- 1 large onion – peeled and chopped
- x2 eating apples – peeled and grated
- x3 juicy oranges – the zest and juice
- 1 desertspoon of ground cinnamon
- x2 desertspoons of whole grain mustard
- 350g raw cane sugar
- 300ml vinegar (I used 150ml red wine vinegar, 100ml white wine vinegar and 50ml balsamic vinegar)
2. GRIND THE FOLLOWING IN A PESTLE & MORTAR (or similar)
- 1 dessert spoon of coriander seeds
- 1 dessert spoon of cloves
- x3 all spice berries
- x4 dried cayenne chillies
…CHUCK THIS SPICE MIX INTO THE SAUCEPAN WITH ALL THE OTHER INGREDIENTS.
Bring the pan to the boil and then simmer for 1 hour. You will need to stir every now and then so the mixture doesn’t stick to the pan…when the mixture starts to look sticky, stir more frequently it will be very hot so be careful of splashes
To test that it’s done, take a chilled saucer from the fridge and put a small spoon of the mixture onto the saucer and leave for a few minutes. Then wipe your finger through the middle of the mixture. If the mixture doesn’t run back to meet itself, it’s done.
Spoon the mixture into *sterilised jars carefully.
*to sterilise your jars…wash first, then place in the oven on a low temp no more than 100c for at least 15 mins.