Beetroot In Port Wine Jelly
This unique jelly recipe combines the rich taste of Port wine with the tangy sweetness of pickled beetroot. The stunning colors and delightful flavors make this dish a perfect addition to any meal. Just follow the simple steps to create a delicious and visually appealing dish that is sure to impress your taste buds.
— Constant Cookbook
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)
Instructions
- 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.
Yield
Serves 6
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