Beetroot Relish

The Christmas preparations march on. Blast, I've gone and said the C-word when I'm meant to be a miserable old Scrooge. This could ruin my reputation!

Anyway, enough of all that; my mate left a bag full of green tomatoes and beetroot in the front porch the other day so, to use some of the beetroot, I decided to make a beetroot relish recipe that I had seen on the Expat Gourmet blog.

Beetroot relish

Mine only differed in that I omitted the port as can't have alcohol. It makes a nice change from 'chutney type' accompaniments and the 'orangey' taste that initially dominated has now mellowed and is very pleasant. All-in-all it's a great one to add to my 'make-it-myself' Christmas presents.

I think I must be on the same wavelength as The Expat Gourmet as I notice that he/she has made raspberry vodka; I have also made some and our recipes are very similar. I've made damson vodka, sloe gin, blackcurrant brandy, and blackberry whisky as well!

Oh, I nearly forgot, the cheese in the picture is from Sainsbury's and is their "Blue Cheese, Basics"; at £6.45/kg it's nearly £3 a kilo cheaper than their Blue Stilton. However, other than the inclusion of annatto, the nutritional breakdown's identical. Not similar, identical: I'll leave you to draw your own conclusions!


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