Prep 15 mins
Cook 1 hr 30 mins
This would be delicious with lamb or pork, also with curry, rice, or noodles. Use your imagination! I don't remember where I got this, I like to collect unusual recipies.
- 2 lbs beets, leaves trimmed to 2 inches
- 3 cups sugar, to taste (1 1/2 lbs. (or more)
- 1 tablespoon ground ginger
- 3 small lemons, very finely chopped (not skin or pith)
- 2 teaspoons grated lemon zest (outside skin only, no white pith)
- 1 cup finely chopped almonds
- Cook whole beets in boiling water until tender, about 30 minutes.
- Let cool, peel and dice.
- Combine diced beets, sugar and ginger in medium saucepan and cook over medium-low heat 30 minutes.
- Add chopped lemon and continue cooking until slightly thickened, stirring occasionally to prevent sticking, about 30 minutes.
- Stir in almonds.
- Transfer to jars with tight-fitting lids and seal.
- Store in cool dark place. To be safe process in boiling water for 10 minutes.
I served this with curried chicken, our family's traditional Christmas dinner. My beets gave off a lot of liquid and never thickened. I was afraid they would break down too much if I kept simmering them. I think the flavor is perfect. My family loved the relish, and it will be added to the permanent list of curry condiments (currently 12)! I would love a suggestion on how to thicken it though. Thank you for another wonderful use for beets.
Lovely combination of lemon, beets & almonds. I served this as a side dish the way I would relish. If I had sealed it in jars and let it mellow for a week or two I think the flavors would blend more but it was good the same day too. I cut the recipe back to one third and the lemon flavor was a bit strong also there was not enought moisture to simmer it for 30 minutes so I added 2 tbsp of water at a time - this worked well. The moisture amount may have been affected by cutting the recipe back but I recommend that you watch it carefully so it does not burn. Thanks Sharon for sharing a new way to serve beets and adding a lovely color contrast to the dinner plate
With respect to the last question, to thicken this I use Regular Clear Jel, an approved thickener for home canned products. It is however not approved for this particular recipe. I could also have used Pomona Pectin but the Regular Clear Jel is easier to determine the exact amount. With a recipe this size, I would start out with about 2 Tbsp. to 1/4 cup and thicken to your taste. You will have to find it online unless you are aware of a bakery supply company. This recipe also DOES NOT contain information about processing. You SHOULD NOT stick in a dark place without Boiling Water Processing this product for 10 minutes. Food borne poisons are nasty things and this one should never be left unprocessed unless you plan on keeping everything in the fridge. With respect to this recipe, I will NOT make it again. It is very tart and while I find it interesting, I do not have enough food applications to make it useful. It is also unpopular with friends that have tasted it. It is certainly something that you would only use a tiny little bit of since it is so strong. Pucker food it is. Jim in So. Calif.