Name: Pickled Beetroot Ketchup
Yield: Makes enough to fill 1 750 ml kilner jar
Ingredients: 250 g caster sugar; 250 ml red wine vinegar; zest of 1 orange; 500 g red beetroot; 300 g onions; 250 g Bramley apples

Preparation info

Makes enough to fill
1
750 ml kilner jar

Difficulty
Medium

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

This cuts wonderfully through anything rich in umami: salty blue cheese, burgers, roasted vegetables. We also use this as part of our Stichelton custard tart snack.

Ingredients

500 g red beetroot
250 g Bramley apples
300 g

Method

Peel and dice the beetroot, apple and onion. Put them into a large, heavy-based saucepan. Add the sugar, red wine vinegar and orange zest and simmer slowly over a low heat for 2–3 hours. The beetroot should be tender and most of the liquid will have evaporated.

Transfer to a blender and blend on high speed to form a smooth purée, then pass through a fine sieve. Pour into sterilised jars