The recipe makes two medium-sized preserving jars. Refrigerate once opened.
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|2||Granny smith apples|
|¼ cup||Cider vinegar|
|2||Tangelo juice, zest & juice or oranges|
|½ tsp||Five spice|
|¼ tsp||Chilli powder|
|3||Kaffir lime leaves|
|2 sprigs||Thyme, (a few)|
- Peel and grate beetroot and Granny Smith apples.
- Add to a saucepan over a medium heat with, cup cider vinegar, the zest and juice of tangelos or oranges, sugar, five spice powder, chilli powder, kaffir lime leaves and a few sprigs of fresh thyme.
- Simmer until liquid has evaporated and the mixture becomes thick and velvety.
- Remove the herbs and seal into sterilised glass jars.