We’ve been making this relish commercially at the farm since the first COVID-19 lockdown, when we needed to ask our wonderful kitchen crew, Sarah Worboys and Stephanie Debeck, formerly working on our on-farm workshops and events (all cancelled), to focus on commercial kitchen production, making things we could sell online and at our farmers’ markets. We started producing things that go well with goat’s cheese, and this was and still is a crew favourite.
Makes 3 x 300g (10 oz) jars.
Ingredients 7
1 bunch beetroot, large, stems trimmed, washed
1 brown onion, finely chopped
1 cooking apple, tart, peeled, cored, finely chopped
185 g brown sugar
250 ml white wine vinegar
1 tbsp fennel seeds
1⁄4 tsp ground cloves
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Method 7
Trim the stems, wash the beetroots thoroughly and place in a large saucepan. Cover with cold water.
Place over a medium–high heat and cook for 20 minutes, or until the are just tender. Drain and rinse under cold water.
Wearing rubber gloves, peel the and coarsely grate.
Meanwhile, combine the , , , , , and in a saucepan. Bring to the boil over a high heat, stirring to dissolve the sugar.
Reduce the heat to medium–low and simmer for 10 minutes, or until the is tender.
Add the grated to the apple mixture. Simmer for 45 minutes, or until the mixture is syrupy.
Carefully spoon into clean jars and put the lid on tightly.
Buena Vista Farm's tips
This relish keeps well refrigerated for 3 months, or hot-water-bath-processed for 1 year.
