LIST OF INGREDIENTS:
1kg of cooked beets, cut into small cubes
1/2 or 1 teaspoon of cloves
500g onions (half red, half white), minced
1/2 or 1 teaspoon of allspice
750g apples, peeled, cored and cut into pieces (or frozen)
1/2 or 1 teaspoon of cinnamon
250G raisins or other dry fruit
1 C. coffee ginger
1kg of brown sugar
2 tbsp. salt
850 ml of apple cider vinegar (preserves the red color)
NUMBER OF PERSONS:
Several jars
Preparation:
- Sterilize jars by placing clean jars in an oven at 100 ° C or as low as possible. Do not make them touch or close them.
- Place onions and apples in a small amount of water and cook until tender. Stop the fire.
- Add the beetroot, the grapes and the sugar, then simmer until the sugar is dissolved.
- Add the vinegar, the spices and the salt, bring to a boil while continuing to stir. The preparation will thicken as it evaporates.
- Place the hot jars on a wooden tray or tea towel and fill them to the edge with a ladle, holding a plate underneath. Stir with a knife to remove air bubbles.
- At the top of the jar, place a wax disc, wax down, then cover with a vinegar resistant lid.
Store in a dry place and let rest a month.