Beetroot relish — Food At Oliver's

Ingredients

1kg raw beetroot, peeled and coarsely shredded (thin julienne strips are ideal if you have a mandolin or food processor)

750g red or white onions, finely sliced

750g apples, peeled, cored and grated

500ml red wine vinegar or cider vinegar (at least 5% acidity)

500g soft light brown sugar

2 tbsp peeled and freshly grated ginger

2 garlic cloves, peeled and crushed

2 cinnamon sticks

1 heaped tsp of turmeric

2 tsp of paprika or cayenne

1 level tsp of ground cloves

zest and juice of 2 oranges

a splash of port (optional)

Method

Prep time: 15 min

Cooking time: 1h 15 min

Step 1

Put all the ingredients in a large stainless steel preserving or heavy-based pan, or use a large enamelled cast-iron casserole dish. Don't use any other metal pan, as the vinegar may react with it.

Step 2

Heat the mixture until boiling, reduce the heat and simmer, uncovered, for about 1½ hours, stirring occasionally with a wooden spoon, until the beetroot is tender and the liquid has reduced to a syrupy consistency.

Step 3

Remove the cinnamon sticks. Pot the relish into warm, sterilised jars; fill almost to the brim and seal immediately (we used a kilner jar for our front cover photo, but you should use vinegar-proof lids). Once cooled, label and store in a cool, dark place; it should keep for a few months.

Step 4

Once opened, keep in the fridge and eat within a week.