Name: Beetroot, caraway and horseradish relish
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 teaspoon caraway seeds, crushed; 4 large fresh beetroot (beets) (800g), peeled, grated coarsely; 1 medium red onion (170g), chopped coarsely; 2 large green-skinned apples (400g), peeled, cored, chopped coarsely; 2 clove garlic, crushed; 1 3/4 cup (430ml) red wine vinegar; 1 cup (220g) white (granulated) sugar; 1 teaspoon coarse cooking salt (kosher salt); 20 gram (¾-ounce) piece fresh horseradish, peeled, grated

Beetroot, caraway and horseradish relish

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Makes 4 Cup

Prep

10M

Cook

Total

1H 10M

Ingredients

2 teaspoon caraway seeds, crushed

4 large fresh beetroot (beets) (800g), peeled, grated coarsely

1 medium red onion (170g), chopped coarsely

2 large green-skinned apples (400g), peeled, cored, chopped coarsely

2 clove garlic, crushed

1 3/4 cup (430ml) red wine vinegar

1 cup (220g) white (granulated) sugar

1 teaspoon coarse cooking salt (kosher salt)

20 gram (¾-ounce) piece fresh horseradish, peeled, grated

Method

1.Tie seeds in muslin. Combine muslin bag with beetroot, onion, apple, garlic, vinegar, sugar and salt in large saucepan.

2.Stir over high heat (without boiling), until sugar dissolves. Bring to the boil then reduce heat and simmer, (uncovered), stirring occasionally, about 40 minutes until relish is thick.

3.Stir in horseradish. Discard muslin bag. Spoon hot relish into hot sterilised jars; seal immediately. Label and date jars when cold.

Granny Smith apples are best for this recipe.
Note

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