Beetroot marmalade
A savoury relish to serve with hot or cold foods or use as an ingredient in other dishes
Ingredients
- 1 lb uncooked beetroot – that’s about 4 or 5 medium sized beets
- 1 lb red onions – again that’s about 4 or 5
- 2 oz butter
- 100 mls red wine vinegar
- 1 star anise
- ¼ oz fresh ginger grated
- ½ teaspoon salt
- ground black pepper to taste
- 1 teaspoon ground cumin
- 2 oz muscovado sugar
Instructions
- Slice the beetroot and onion (julienne), put into a saucepan and soften in the butter for about 10 minutes.
- Add vinegar, ginger, star anise, salt, pepper, cumin and sugar.
- Stir gently then leave to simmer for about an hour until the liquid has reduced to a syrup.
- This can be served warm or cold as an accompaniment to roast meat or vegetables, salads or maybe cheese sandwiches.
- It will keep in the fridge for several days.