Makes
2 cups
Prep Time
10 minutes
Cooking Time
30 minutes
Ingredients
- 1 small onion, roughly chopped
- 1 Granny Smith apple, peeled and roughly chopped
- ½ cup white vinegar
- 425g can Edgell Diced Beetroot, drained and liquid reserved
- ¼ cup caster sugar
- ¼ teaspoon salt
- ½ teaspoon mixed spice
Method
STEP 1Place onion, apple and vinegar in a food processor and process until smooth, scraping down sides 2-3 times during processing. Remove to a medium saucepan.
STEP 2
Stir in reserved liquid from beetroot, caster sugar, salt and mixed spice. Bring to the boil, stirring continuously. Reduce heat to medium, cover and simmer for 10 minutes, stirring occasionally.
STEP 3
Remove lid and cook for a further 10 minutes until thick and pulpy, stirring occasionally. Stir in Edgell Beetroot and cook for a further 10 minutes.
Tips
Pour hot relish into sterilised screw top jars, seal and cool before refrigerating. The relish can be kept for up to 4 weeks.