MAJ2 Posted November 5, 2008 Report Share Posted November 5, 2008 Makes 4 X 12oz jars. 2lb beetroot 8oz white sugar 1 finely chopped onion 16fl oz red wine vinegar 1.5 teaspoons ground allspice 2 large Granny Smiths, cored peeled and chopped 1 orange, segmented Wash the beetroot and place in a large saucepan, cover with water and bring to the boil. Simmer for 1 hour. Drain, set aside, and when cool peel and dice into quote small chunks. Put sugar, allspice, onion, & vinegar in a saucepan, cook over medium heat without boiling, stirring constantly until sugar is dissolved. When sugar is dissolved, bring the mixture to the boil, reduce heat, and simmer for 20-30 minutes. Stir in the beetroot and orange and cook for a further 5 minutes. Spoon into hot sterilized jars. Quote Link to comment Share on other sites More sharing options...
cjw Posted November 5, 2008 Report Share Posted November 5, 2008 i love beetroot chuckney so will be trying that. thanks for recipe. keep hunting cjw Quote Link to comment Share on other sites More sharing options...
henry d Posted November 5, 2008 Report Share Posted November 5, 2008 I have to give that a whirl, thanks for that Quote Link to comment Share on other sites More sharing options...
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