Beetroot Marmalade

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Beetroot Marmalade
  • Makes: 3 cups
  • Prep time: 5 minutes
  • Cooking time: 35 minutes

This fabulous marmalade is a must to have on hand in any kitchen. A good spoonful on top of a simple steak or a hamburger turns everyday good food into an unbelievably special dish. It's also great as an accompaniment with cheese and cold meats such as ham or roast beef, or in a ploughman's lunch.


  • 3 tbsp butter
  • 5 large onions, peeled and sliced
  • 850g can GOLDEN CIRCLE Sliced beetroot , cut into julienne
  • 1 tsp cumin powder
  • 1 tsp ground coriander seed
  • ¼ cup white vinegar
  • 1 cup brown sugar


  1. Heat butter in a large saucepan and sauté onions for 5 minutes until soft and translucent. Add GOLDEN CIRCLE beetroot and juice, cumin, coriander, vinegar and brown sugar then mix well.
  2. Reduce heat to a slow simmer, cover saucepan and allow to cook for 20 minutes. After this time, remove lid and stir marmalade. Increase the heat slightly and cook for a further 10 minutes or until marmalade has reduced to a syrupy texture and caramelised.
  3. Check seasoning and spoon into sterilised airtight jars. Allow to cool, then store in the refrigerator. Keeps well for up to 4 weeks.