Christmas time is all about giving, and theres no better gift than something you have made. Turning what you have grown into culinary gifts, for me, brings back the joy of giving. Enjoy!
Carrot & caraway relish
Makes 4 cups
Thanks to Chris Stephan from Pen & Palette in Adelaide for sharing this recipe. It sits loud and proud on the cheese platter. Grab a cracker, top with a blue, cheddar or a soft Brie and spoon over some carrot and caraway relish. It is hard not to finish the whole jar!
1 kg carrots, washed and grated
2 cups caster sugar
2 tablespoon caraway seeds
4 cups white wine vinegar
Combine all the ingredients into a large saucepan and bring to the boil. Reduce the heat to a simmer and cook for 45 minutes or until most of the liquid has evaporated. Spoon into hot sterilised jars, seal, label and store in the fridge.
Spicy Beetroot Chutney
Makes 6 cups
2 tablespoons extra virgin olive oil
1 kg beetroot, peeled and grated
2 teaspoons freshly grated ginger
1 cup raw sugar
1 orange, zest and juice
200mls red wine vinegar
1 teaspoon cinnamon
2 teaspoons yellow mustard seeds
1 teaspoon chilli flakes
1/2 teaspoon allspice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
300mls water
Heat oil in a large heavy based saucepan over a medium heat and cook the onions until softened. Add the beetroot and cook for 10 minutes. Stir through the remaining ingredients and bring to the boil, simmer, uncovered for 40-45 minutes, or until most of the liquid has evaporated and the beetroot has softened. Stir the beetroot occasionally making sure it doesn’t stick to the pan.
Turn off the heat and fill hot sterilised jars, wipe around the rim and seal with a lid.
Caramelised onions
Makes 2 cups
4 tablespoons extra virgin olive oil
6 large brown onions
1 tablespoon salt
4 tablespoons brown sugar
4 tablespoons balsamic vinegar
Heat oil in a large frying pan over a low heat. Add the onions and salt and cook very slowly for 20-25 minutes or until softened, stirring occasionally. Keep the heat low otherwise they could catch and burn.
Add the sugar and vinegar and cook for 10-15 minutes, again stirring occasionally. Cook until sticky and caramelised. Spoon into sterilised jars and seal.
