Sweet and sour relish
Serves Makes 4 jam jars
450g raw beetroot peeled and grated
225g red onions chopped
3 tbsp sugar
2 tsp of grated fresh ginger
30ml sherry vinegar
125ml red wine
Salt and pepper
Sweat the onions until soft, stir in the sugar and seasoning then add the rest of the ingredients cooking for a further 30 to 45 minutes. Pot into sterilised jars.
We’ve seen the sweet and sour flavour principle before with duck a l’orange. There are many different relish recipes and they all rely on this foundation.
If, like me, you indulge in a warm, hand made pie as a treat after a bracing winter walk, then whip out the relish, it can only make it better!