Sunday, 2 August 2009

Beetroot and Orange Preserve x

As in the previous post - it was the fat, muddy bulbs of Beetroot that inspired the making of this. I wanted to pickle them but i came across the recipe in Lakelands Book. I wasn't sure about the orange to begin with, but the recipe wanted 3 and i happend to have 3 oranges sat in my fruit bowl that needed to be used up.... thrifty cookery is the best x 300ml of Malt Vinegar
200g Granulated Sugar ..... heated gently in a large pickling pan.
I added a little less Malt Vinegar and substituted with some Raspberry Vinegar and White Wine Vinegar so i had 400ml i think, all in.


350g/ 3 Raw Beetroot (from the Veg Box)
350g/3 Cooking Apples (scrumped from a neighbour if possible)
225g/ 3 Red Onions (Man sent to the shops to fetch)
Chop them all as small or big as is your preference. I like mine as small as i can, 1cm cubed on average. Add them to the liquid in the pan.

3 oranges - the rind and juice of (i just re-read the recipe and it says only 2, oop, i added 3)
1 garlic clove crushed
1tsp ground Allspice
1tsp Salt
... i added to the mix also: 1tsp Mustard seeds / 1tsp Corriander seeds / Celery Salt / 1tsp GROUND Peppercrons. Add whatever you like... oh and some fresh tiny cut Rosemary! (love that stuff)


Bring it the boil - just - then put it on a low setting and simmer away for 40mins. I put a lid on mine but you don't need to....

Give yourself a pat on the back and feel rather pleased with yourself :)

After 40mins - whack i gave mine a good mulch with a big potato masher as i don't like anything too chunky. Then whack the heat right up again and boil away the last of any liquids you dont want. I kept a bit of liquid in mine.
Oh IF ONLY this screen was scratch and sniff! This kitchen smells amazing x i am in love with my own culinary genius... or i love chutney / presrves / pickles x
This ingredients list made 2 FULL 1/2Litre Kilner Jars - so you are looking at 4 standard jam jars? or even 5 if you want to give away / sell jars that aren't too big?
A glass of chilled white wine to celebrate the fact it was now 5pm on a Friday and i had survived another week as an amazing Mum! tee hee (i have to keep saying it as one day, i'll believe it)

Decorate the jar a bit, of course! And i always put the dates on each jar as i will never remember, come Nov / Dec when they were made or how long they will keep:
"Made in beg. August 2009 - use in Nov 2009 - once opened, keep refridgerated and use within one Month"
So there you have it - open it mid November and you'll have a sweet and spicy preserve to accompany meats and cheeses and it will take you right through Christmas festivities from Mid November into the New Year x
Do i sound like Nigella yet? I hope I am a little more real than that x

3 comments:

Pomona said...

That looks rather nice - I have beetroot in my garden, and Bramleys (which no one wants to buy) in my orchard, so I'm well set up to make it!

Pomona x

That Crafty Fish! said...

why would people not want locally grown apples? they are THE best in every way!

Pomona said...

The market for English Bramleys has collapsed - farmers still have last year's crop in store - apparently because no one makes apple pie, crumble, etc, any more. And the fruit in our orchard did not sell in the fruit auction recently. Sob! We'll be living on apples this winter I think, rather than spendidos.

But on a more cheery note, I have just tagged you with a little award, and have done you a little picture - hope that's OK!

Pomona x