Ingredients
- 1 kg beetroot, peeled and grated
- 2 medium onions, thinly sliced
- 2 cups freshly squeezed orange or ruby red grapefruit juice
- 1 cup apple concentrate or 1 cup brown sugar
- ¾ cup apple-cider vinegar
- 2 cinnamon sticks
Method
Place all ingredients in a saucepan and simmer for 45 minutes, stirring occasionally. When most of the moisture has evaporated, remove from the heat and allow to cool. Store in clean glass bottles and refrigerate.
This recipe appears courtesy of Food for Life by Petrea King. Published by Jane Curry Publishing. RRP $35