This recipe comes to us from the kitchen of Caroline Gray, owner/food consultant, A Bit of Jam & Pickle.
Caroline was a regular instructor at the Neff Market Kitchen Cooking School which closed in May 2020.
- 2.5 kg beetroots – roasted, peeled and grated
- 4 granny smith apples – peeled and finely diced
- 1 red onion – finely diced
- 500 ml red wine vinegar
- 250 g brown sugar
- 125 ml pomegranate molasses
- 20 g sea salt
- 10 g ras el hanout spice mix
- arrowroot (if needed)
There is a bit of work in preparing the ingredients for this recipe, but once done the actual cooking process is to simply throw everything into a pot and turn on the heat.
Bring to a boil and them simmer until the ingredients break down and become quite pulpy.
Add arrowroot mixed with cold water if needed.
Spoon into a jar.
Owner/Food Consultant, A Bit of Jam & Pickle
Caroline has gained her extensive experience in the food and hospitality industries over 30 years. In the past 15 years her interest has focused on artisanal preserving and she has been recognised as an award winning expert in this field. Besides teaching in several cooking schools around Melbourne, Caroline also assists clients in product development and contract production. Using her grandmother’s copper pan, she enjoys sharing her knowledge while teaching how to make the very best jams, jellies, marmalades, pickles and relishes.