How to make Red Cabbage & Beetroot with Balsamic & Prunes | Rosie Makes Jam Recipes

Red Cabbage & Beetroot with Balsamic & Prunes

A dark, unctious, glossy chutney just perfect with Christmas buffets


Red Cabbage, finely shredded
1 each
Apples, Cooking
4 each
Onions (medium),
Peeled and chopped
4 each
Peeled and chopped
4 each
Prunes, no-need-to-soak
8 oz
250 g
Sugar, Soft Brown
8 oz
250 g
Balsamic Vinegar
1pint 10fl oz
750 ml
Cinnamon Stick
1 each
Allspice Berries, whole
2 tsp
Star Anise,
tie into a muslin bag
2 each

Rosie's Ingredient Calculator

Red Cabbage, finely shredded
Apples, Cooking
Onions (medium)
Prunes, no-need-to-soak

Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match.


  1. Wash and rinse your jars and put them to warm in a low oven. Get lids ready to hand.
  2. Tie the spices into a muslin bag and anchor this to the pan handle, allowing it to be immersed in the ingredients.
  3. Mix all of the prepared ingredients - no need to pre-cook the beetroot - in a large preserving pan.
  4. Place over a very low heat so that the contents heat through and begin to cook down.
  5. Bring the chutney to the boil, then turn down again to a gentle simmer, stirring occasionally, until the chutney is rich and dark - approx. 2 hours.
  6. When chutney is ready, turn off the heat and let it stand for about 15 minutes to allow the juices to be absorbed back into the vegetables. Discard the spice bag.
  7. Fill the jars to the top and seal immediately. Leave the chutney to cool and then store in a cool, dark place. Ready to eat after 4 weeks.
  8. Delicious with cold meats and jacket potatoes on Boxing Day.

How long will it take to make?

Preparation time:
45 mins
Cooking time:
2 hours
Total time:
2 hours 45 mins

How much?

6-8 large jars, ( 1lb or 454g )

Look after it

keep in a cool, dark place and use within one year

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator

Useful links

Make my recipe for this chutney looks well in the 370ml round jar 

Rosie's Preserving School Workshops

Rosie's Preserving School Workhop Recipe - Red Cabbage and Beetroot Chutney

Red Cabbage and Beetroot Chutney