Events and Celebrations

  • 500 g (1 lb) cooking apples, peeled, halved and cored
  • 500 g (1 lb) raw beetroot, peeled
  • 375 g (12 oz) onions, finely chopped
  • 1 tablespoon finely chopped root ginger
  • 2 large garlic cloves, crushed
  • 1 teaspoon paprika
  • 1 teaspoon ground turmeric
  • 1 cinnamon stick
  • 250 g (8 oz) soft dark brown sugar
  • 450 ml (¾ pint) red wine vinegar

Grate the apples and beetroot into a large saucepan, then add all the remaining ingredients.

Bring to the boil, then reduce the heat and simmer, covered, stirring occasionally, for about 1½ hours, until the relish has thickened and the beetroot is tender.

Ladle into warm, dry jars. Disperse any air pockets with a skewer or small knife and cover with screw-top lids. Label and leave to mature in a cool, dark place for about 1 week.

To serve, partner this relish with pork chops.

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