Ingredients

1kg raw beetroot, peeled and cubed
1 medium cooking apple, peeled, cored and sliced
2 brown onions, finely chopped
The zest of 1 tangelo
2 tablespoons grated fresh ginger
3 cloves garlic, grated/crushed
1 ¼ cup wine vinegar
250g brown sugar

Method

In a large saucepan combine the beetroot, apple, onion and tangelo zest

Add the ginger, garlic, vinegar and sugar

Bring to the boil, cover the saucepan and simmer for 1 ½ hours, stirring to avoid sticking

Remove the lid and cook for a further 20 minutes or until the juice thickens

Spoon hot mixture in to clean jars and seal