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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)

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.
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