Jam and Preserve Recipes
Red Cabbage & Beetroot with Balsamic & Prunes
A dark, unctious, glossy chutney just perfect with Christmas buffets
Ingredients
Red Cabbage, finely shredded
1 each
Apples, Cooking
4 each
Onions (medium),
Peeled and chopped
Peeled and chopped
4 each
Beetroot,
Peeled and chopped
Peeled and chopped
4 each
Prunes, no-need-to-soak
8 oz
250 g
Sugar, Soft Brown
8 oz
250 g
4 tsp
Balsamic Vinegar
1pint 10fl oz
750 ml
2 tsp
Cinnamon Stick
1 each
Allspice Berries, whole
2 tsp
Star Anise,
tie into a muslin bag
tie into a muslin bag
2 each
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Method
- Wash and rinse your jars and put them to warm in a low oven. Get lids ready to hand.
- Tie the spices into a muslin bag and anchor this to the pan handle, allowing it to be immersed in the ingredients.
- Mix all of the prepared ingredients - no need to pre-cook the beetroot - in a large preserving pan.
- Place over a very low heat so that the contents heat through and begin to cook down.
- 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.
- 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.
- 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.
- 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
Useful links
Make my recipe for this chutney looks well in the 370ml round jar
Rosie's Preserving School Workshops
Red Cabbage and Beetroot Chutney
