Beetroot in Port Wine Jelly

Method

• step 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.

• step 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

• step 3

  In a Mould or Glass Bowl arrange the diced beetroot on the bottom and carefully pour over the jelly mixture

• step 4

  Place into the fridge until completely SET

• step 5

  When ready to use turn the jelly out of the bowl or mould onto a plate and carefully cut into slices.

• step 6

  This is a nice tasting and attractive looking relish; particularly good with cold meats and salads.

• step 7

  Enjoy.