No image available
Member recipe

Beetroot in Port Wine Jelly

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by


Serves 6

Almost like a brawn but not a brawn!!!!!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.


  • 1 packet of Port Wine Jelly - (makes 500 ml of jelly)(17fl ozs)
  • 1 can of Pickled Beetroot - diced (ensure beetroot is in vinegar)


    1. 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.
    2. 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
    3. In a Mould or Glass Bowl arrange the diced beetroot on the bottom and carefully pour over the jelly mixture
    4. Place into the fridge until completely SET
    5. When ready to use turn the jelly out of the bowl or mould onto a plate and carefully cut into slices.
    6. This is a nice tasting and attractive looking relish; particularly good with cold meats and salads. Enjoy.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
25th Jun, 2011
Help! Please!! Where do I buy Port wine jelly crysttals?
16th Apr, 2009
OOPs - Please amend 'ready in 1 hour' - Jelly usually takes 2 -0 3 hours to set depending on the fridge. sorry!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.