Beetroot, grape & apple relish
By Anna Glover
Make this sweet, tangy relish up to two weeks in advance so it's ready for your Christmas cheeseboard. It's a great partner to hard cheeses like cheddar or aged gouda
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Prep:10 mins
Cook:35 mins
- Easy
Nutrition per serving
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kcal 20
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fat 0g
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saturates 0g
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carbs 5g
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sugars 5g
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fibre 0.3g
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protein 0.3g
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salt 0.02g
Ingredients
- 4 small cooked beetroot, chopped
- 1 medium apple, peeled and finely chopped
- 50g red grapes, halved
- 1 finely chopped red chilli
- 50g light brown soft sugar
- 3 tbsp balsamic vinegar
Method
Simmer all of the ingredients together for 30-35 mins until jammy, adding a little water if needed. Leave to cool. Will keep for up to two weeks in the fridge.