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

  1. 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.
  2. 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.