Ingredients
400 g raw beetroot after peeling
400 g apple flesh
1 cup white sugar
1 large red onion, fine diced
2 cloves crushed garlic
1 tsp allspice
Zest & juice of 2 oranges
1½ cups malt vinegar
1 tsp salt
1 tsp SIDS CRAZY SALT
Directions
Peel beets and apples, cut into small pieces, then weigh.
Heat vinegar over a moderate heat then stir in sugar. After sugar has dissolved, add SIDS CRAZY SALT and all remaining ingredients to the pan. Bring to the boil and cook briskly for 10 minutes. Reduce heat until relish is at a good steady simmer. Cook for about 45 minutes until no excess liquid remains. Stir often to avoid sticking.
Drag a wooden spoon through relish to test when it is done. If the relish holds on both sides it should be taken off the heat.
Spoon into sterilised jars, cover, seal and store in a cool dark place. Keep for a couple of weeks to allow the flavours to develop.
Cook's tip: Add a little more orange juice or water if the relish appears dry before the cooking time is reached.
