Beetroot and Orange Relish

(from a Burrastow House Hotel recipe)

450g cooked beetroot
450g chopped onion
2 oranges, grated rind and juice
1 tsp salt
6 star anise
1 tsp fennel seeds
350g sugar
570ml pickling vinegar

  1. Cut the beetroot into small, irregular pieces.
  2. Put all ingredients into a pan and simmer until a good consistency is reached. (I will grind and sieve the fennel and star anise – don’t like unexpected tooth-shattering chunks in my pickle.)
  3. Pour into sterilised jars and seal,
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