Beetroot and Orange Relish
by Jay Wadams
Bright, zesty, aromatically-spiced and gloriously purple, Beet and Orange Relish is perfect served with cold meats, pâté or goat's cheese.
Ingredients
- 1.25 kg beetroot (beets)
- 2 large oranges
- 300 g white sugar
- 500 ml vinegar
- 3 tsp cumin ground or seeds
- 1 tsp ground cardamom or seeds from 12 cardamom pods
- 2 tsp sea salt
- freshly ground black pepper
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- PREPARE BEETROOT: Peel and grate the beetroot, then transfer the grated beetroot to a deep-sided saucepan.
- PREPARE ORANGES: Zest the oranges into the pan, then peel, slice the flesh into small chunks and add to the pan with any juices. Discard the peel.
- COMBINE INGREDIENTS: Add the sugar, vinegar, cumin, cardamom, salt and a few grinds of pepper to the pan, then bring to the boil over medium heat, stirring until the sugar has dissolved.
- SIMMER: Turn the heat down so the relish is gently simmering, then continue to cook, stirring occasionally with a metal spoon until the beetroot is soft and the liquid has nearly evaporated. This will take 45 minutes to an hour. You want to have a little liquid still at the bottom to keep the relish moist, so if you find the relish is drying out before the beetroot has softened, add a splash of water to the pan.
- STERILISE JARS: Meanwhile, sterilise your jars in an oven heated to 120°C. When the relish has cooked, spoon it into the sterilised jars, ensuring you pour over any juices left in the pan too. Seal while still hot.
Nutrition
Serving: 1Tbsp | Calories: 66kcal | Carbohydrates: 16g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.05g | Sodium: 191mg | Potassium: 163mg | Fiber: 2g | Sugar: 14g | Vitamin A: 44IU | Vitamin C: 9mg | Calcium: 15mg | Iron: 1mg