Beetroot and Orange Preserve Recipe

Ingredients:

• 350g beetroot
• 350 eating apples
• 300ml malt vinegar (I actually used red wine vinegar for the colour)
• 200g granulated sugar
• 225g red onions
• 1 garlic clove
• Zest and juice of 2 oranges
• 1 tsp ground allspice
• 1 tsp salt

Method:

1. Peel the beetroot, and shred using the coarse grating blade in a food processor.
2. Peel and core the apples, and cut into 1/2 inch pieces.
3. Put the vinegar and sugar into a pan and heat gently, stirring occasionally, until the sugar has dissolved.
4. Add the beetroot, apples, diced onion, diced/crushed garlic, orange zest and juice, allspice and salt; reduce the heat and simmer for 45 – 60 minutes.
5. Increase the heat slightly and boil for 10 minutes or  until the chutney is thick and no excess liquid remains.  Keep stirring to prevent it catching.
6. Spoon into warm, sterilised jars, cover and seal.
7. Store in a cool, dark place for at least 2 weeks.
8. Use within 6 months and refrigerate once opened.