Beetroot and Orange Relish
Kindly contributed by Carrie Watt.
(from “A Taste of Burrastow” by Bo Simmons)
450g or 1 lb Fresh beetroot – cooked skinned and chopped
450g or 1 lb Onions – chopped
2 Oranges – grated rind and juice
1 tsp Salt
6 Star Anise
1 tsp Fennel seeds
350g or ¾ lb Sugar
570ml or 1 pint Pickling Vinegar
- To cook the beetroot put into a large pan and cover with cold water. Bring to the boil and simmer until tender. Drain. Peel and roughly chop into small pieces.
- Put, with all the other ingredients, into a large pan and bring slowly to the boil. Simmer until a good consistency is reached. Test for seasoning. Put into sterilised jars.