A favourite recipe from ” The Women’s Institute Homemade Jams and Chutneys” by Midge Thomas. Serve with hot or cold meats such as roast pork or duck, or however takes your fancy.
Ingredients
- 1.3 kg beetroot cooked
- 450 g onions chopped
- 1.1 litres vinegar
- 450 g cooking apples peeled, cored and chopped
- 450 g seedless raisins or dates chopped
- 3 tbsps ground ginger
- 1 tsp salt
- 900 g granulated sugar
Servings:
Instructions
- Peel and cut the cooked beetroot into cubes.
- Place the onions in a large preserving pan with a little of the vinegar and cook for a few minutes to soften. Add the apples and the raisins or dates and continue cooking until pulpy.
- Add the beetroot, ginger, salt and half the remaining vinegar. Simmer gently until thick. Stir in the sugar and remaining vinegar and continue cooking until thick again.
- Pot into cooled, sterilised jars and seal with vinegar proof lids. Store for 6-8 weeks before using.
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