1/4C extra virgin olive oil
1kg onions, thinly sliced
1/2 C coconut sugar (or brown sugar, but I’ve been using coconut)
1/3C raw sugar
1/2 C Balsamic Vinegar
4 sprigs of thyme, leaves picked
1 bay leaf
1/2tsp ground cloves
450g tin of beetroot (we use home canned pickled beetroot)
salt and pepper to taste
1) Heat oil in a large heavy based saucepan over a medium heat. Add onion and cook, stirring, for 20 minutes, or until just softened. Stir in sugars, vinegar, thyme, bay leaf and ground cloves. Bring to the boil, stirring occasionally, until sugar has dissolved.
2) Reduce heat to low and simmer, stirring, for 20 minutes until relish is thick. (I don’t stand over the stove the whole time, but stay nearby and stir periodically)
3) Meanwhile, drain beetroot, reserving 1/2C of the liquid. Finely chop beets and add, along with the reserved liquid, to pan. Cook, stirring for a further 5 minutes until rich in colour. Season to taste.
4) Ladle into sterilised jars and seal tightly. Store in a cool place for 1 month. Once opened, keep chilled and consume within 2 weeks. (I don’t heat process them, but do put the jars in the cold room once they’ve cooled down, just to be careful. We also don’t usually consume a whole jar in two weeks, but have not had any go off yet!)