I will admit I have not made this relish this year, actually I did not even plant beetroot, the photo is from last season. I am now regretful as I am down to my last jar of this relish and I will have to make do with store bought fresh beets.
I know that some of you will have a glut of beets about now and have probably exhausted the many ways in which to enjoy them. I love having a jar of this relish handy to take along to a special party a Christmas dinner or to have as an alternative to cranberry sauce at Thanksgiving. My favourite way to serve it is alongside a baked ham, fresh baguette and persian fetta, these flavours together are perfect especially if you have a glass of red in your hand.
1 brown onion
2 cups balsmic vineger
1 cup water
3 teaspoon mustard seeds, optional.
2 cups brown sugar
2 cloves or a pinch of cloves.
2 5 cm orange rind
sea salt and cracked black pepper.
Peel and process the beetroot and onion.
In a frying pan heat mustard seeds till popping
Add all other ingredients, cover and bring to the boil.
Cook for around 30 minutes, on moderate heat, till liquid is reduced and thickened slightly.
Taste and season accordingly.
Pour into sterilised jars, seal, and let cool.