Beetroot in Port Wine Jelly
Almost like a brawn but not a brawn!!!!!
Difficulty and servings
Serves 6
Preparation and cooking times
Overnight in fridge
- Take one packet of Port Wine Jelly - (500ml).Empty jelly chystals into a jug and dissolve in 250ml of boiling water, stir until the jelly crystals are completely dissolved.
- 1 can of diced pickled beetroot - drained well, retain liquid - at least 250 ml -( if not add white vinegar to make up 250ml) Add this to step 1
- In a Mould or Glass Bowl arrange the diced beetroot on the bottom and carefully pour over the jelly mixture
- Place into the fridge until completely SET
- When ready to use turn the jelly out of the bowl or mould onto a plate and carefully cut into slices.
- This is a nice tasting and attractive looking relish; particularly good with cold meats and salads. Enjoy.
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http://www.bbcgoodfood.com/recipes/10565/
http://www.bbcgoodfood.com/recipes/10565/
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Ingredients
- 1 packet of Port Wine Jelly - (makes 500 ml of jelly)(17fl ozs)
- 1 can of Pickled Beetroot - diced (ensure beetroot is in vinegar)
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Difficulty and servings
Serves 6
Preparation and cooking times
Overnight in fridge
Ingredients
- 1 packet of Port Wine Jelly - (makes 500 ml of jelly)(17fl ozs)
- 1 can of Pickled Beetroot - diced (ensure beetroot is in vinegar)
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16 April 2009
patsone commented on this recipe
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25 June 2011
anne jayes commented on this recipe
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