How it Works1 min ago
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Stuck on two, and want to get it finished before I start cooking.......17a Abbreviation for old electrical cgs unit supersesded by SI ?M?
30a Deep bay in Antarctica (4,3) R?S? S?A ...I guess it's a "Sea"..
thanks
Sue
30a Deep bay in Antarctica (4,3) R?S? S?A ...I guess it's a "Sea"..
thanks
Sue
Answers
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For more on marking an answer as the "Best Answer", please visit our FAQ.BEETROOT RELISH RECIPE.
http://www.foodiesite.com/recipes/2004-03:beet relish
Hope this works out ok. x
http://www.foodiesite.com/recipes/2004-03:beet relish
Hope this works out ok. x
It's not one Teeboy, mine has apples in it and uses white wine vinegar.......750g (1.5lb) fresh beetroot, peeled and coursely grated, 1 onion (190g?), 400g (13oz) green apples, peeled, cored and chopped, 410ml white wine vinegar, 95g lightly packed soft brown sugar, 125g granulated sugar, 2 tablespoons lemon juice.
Place all ingredients and 2 teaspoons of salt in a large pan and stir over a low heat without boiling, until all the sugar has dissolved. Bring to the boil and boil, stirring often, for 20-30 minutes (yeah right!) until the beetroot and onion are tender and the relish is reduced and thickened........spoon into clean steralised jars, turn upside down for a few minutes, then back up the other way. Leave for a month before opening (if you can). Store in a cool, dark place for up to 12 months. Refrigerate after opening for up to six weeks.......PHEW, good job I'm a touch typist....
Enjoy....Sue
Place all ingredients and 2 teaspoons of salt in a large pan and stir over a low heat without boiling, until all the sugar has dissolved. Bring to the boil and boil, stirring often, for 20-30 minutes (yeah right!) until the beetroot and onion are tender and the relish is reduced and thickened........spoon into clean steralised jars, turn upside down for a few minutes, then back up the other way. Leave for a month before opening (if you can). Store in a cool, dark place for up to 12 months. Refrigerate after opening for up to six weeks.......PHEW, good job I'm a touch typist....
Enjoy....Sue