APRICOT RELISH RECIPES

Name: Caramelised onion and beetroot relish
Cook time: 1 h
Total time: 1 h
Yield: Makes 4
Cuisine: Modern Australian
Ingredients: 2 tablespoon olive oil; 4 brown onions (800g), sliced thinly; 1 1/2 cup (330g) firmly packed light brown sugar; 1 1/2 cup (375ml) cider vinegar; 3 fresh beetroot (600g), peeled, grated coarsely; 1 teaspoon coarse cooking salt (kosher salt); 1/2 teaspoon cracked black pepper

CARAMELISED ONION AND BEETROOT RELISH | AUSTRALIAN WOMEN'S ...

Caramelised onion and beetroot relish | Australian Women's ... image

This sweet and sticky caramelised onion and beetroot relish is perfect to give a gourmet touch to burgers and sandwiches.

Categories Workday lunches

Total Time 1 hours

Cook Time 1 hours

Yield Makes 4

Number Of Ingredients 7

Ingredients

2 tablespoon olive oil
4 brown onions (800g), sliced thinly
1 1/2 cup (330g) firmly packed light brown sugar
1 1/2 cup (375ml) cider vinegar
3 fresh beetroot (600g), peeled, grated coarsely
1 teaspoon coarse cooking salt (kosher salt)
1/2 teaspoon cracked black pepper

Steps:

Heat oil in large saucepan; cook onion, stirring, about 15 minutes or until onion is softened and caramelised.
Add remaining ingredients; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 30 minutes or until beetroot is tender and relish is thick.
Spoon hot relish into hot sterilised jars; seal immediately. Label and date jars when cold.

Nutrition Facts : ServingSize Makes 4

CARAMELISED ONION AND BEETROOT RELISH | AUSTRALIAN WOMEN'S ...

Caramelised onion and beetroot relish | Australian Women's ... image

This sweet and sticky caramelised onion and beetroot relish is perfect to give a gourmet touch to burgers and sandwiches.

Categories Workday lunches

Total Time 1 hours

Cook Time 1 hours

Yield Makes 4

Number Of Ingredients 7

Ingredients

2 tablespoon olive oil
4 brown onions (800g), sliced thinly
1 1/2 cup (330g) firmly packed light brown sugar
1 1/2 cup (375ml) cider vinegar
3 fresh beetroot (600g), peeled, grated coarsely
1 teaspoon coarse cooking salt (kosher salt)
1/2 teaspoon cracked black pepper

Steps:

Heat oil in large saucepan; cook onion, stirring, about 15 minutes or until onion is softened and caramelised.
Add remaining ingredients; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 30 minutes or until beetroot is tender and relish is thick.
Spoon hot relish into hot sterilised jars; seal immediately. Label and date jars when cold.

Nutrition Facts : ServingSize Makes 4

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