PEPPERBERRY & BEETROOT RELISH

Makes: 4 cups

INGREDIENTS

• 500 grams of whole beetroot

• 600 grams of onion (4 large)

• 2 tablespoons of olive oil

• 300 grams of brown sugar

• 1 teaspoon of salt

• 2 teaspoons of ground Tasmanian Pepper co berries

• 1 tablespoon of fresh grated ginger

• 100 ml of apple cider vinegar

• 150 ml balsamic vinegar

METHOD: Peel and grate the beetroot and sit aside.

Thinly slice the onions and heat the olive oil over med-high heat.

Cook the onions in the oil until softened and slightly browned, approx. 10 minutes.

Add all of the other ingredients and cook until the sugar has completely dissolved.

Increase the heat until the mixture comes to a boil and then reduce it to a simmer.

Simmer for about 30 minutes, stirring regularly until the liquid has absorbed into the mixture.

Spoon the relish into sterilised jars and cap while hot.

Store the relish in a cool dark place for 3 weeks before using to allow the flavours to deepen and develop.

Recipe courtesy of Naomi Sherman