DIFFICULTY2 1/2 cups
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- Step 1
Trim beetroot stems. Wash beetroot. Place beetroot in a large saucepan. Cover with cold water. Place over medium-high heat. Cook for 20 minutes or until just tender. Drain. Rinse under cold water. Wearing rubber gloves, peel beetroot and coarsely grate.
- Step 2
Meanwhile, combine onion, apple, sugar, vinegar, star anise and cloves in a medium saucepan. Bring to the boil over high heat, stirring to dissolve sugar. Reduce heat to medium-low. Simmer for 10 minutes or until apple is tender.
- Step 3
Add beetroot to apple mixture. Simmer for 45 minutes or until mixture is syrupy. Remove and discard star anise. Carefully spoon into a hot sterilised jar and seal
Barbecued T-bone steaks with jacket potatoes
To sterilise jars, preheat oven to 100C/80C fan-forced. wash jars and lids in hot, soapy water. Place in a large saucepan. Cover with water. Bring to the boil over high heat. Boil for 10 minutes. Remove from heat. using tongs, carefully transfer jars and lids ot a tea towel-lined baking tray. Place in over until required. Store relish, unopened in the fridge for up to 2 months. Once opened, store in the fridge for up to 2 weeks.