- 2.5kg beetroots – roasted, peeled and grated
- 4 granny smith apples – peeled and finely diced
- 1 red onion – finely diced
- 500ml red wine vinegar
- 250g brown sugar
- 125ml pomegranate molasses
- 20g sea salt
- 10g ras el hanout spice mix
- arrowroot (if needed)
There is a bit of work in preparing the ingredients for this recipe, but once done the actual cooking process is to simply throw everything into a pot and turn on the heat.
Bring to a boil and then simmer until the ingredients break down and become quite pulpy.
Add arrowroot mixed with cold water if needed.
Spoon into a jar.
About Caroline Gray
Owner and Food Consultant, A Bit of Jam and Pickle
Caroline has gained her extensive experience in the food and hospitality industries over 30 years. In the past 15 years, her interest has focused on artisanal preserving and she has been recognised as an award-winning expert in this field.
Besides teaching in several cooking schools around Melbourne, Caroline also assists clients in product development and contract production. Using her grandmother’s copper pan, she enjoys sharing her knowledge while teaching how to make the very best jams, jellies, marmalades, pickles and relishes.
- Brought to you by
- Caroline Gray, owner and food consultant, A Bit of Jam and Pickle