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Beetroot Marmalade

This fabulous Golden Circle beetroot 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. The beetroot and cumin flavours also a balanced accompaniment with cheese and cold meats such as ham or roast beef, or in a ploughman's lunch.
Beetroot MarmaladeBeetroot Marmalade
  • Serves

    15

  • Prep time

     5 minutes

  • Cooking time

     35 minutes

Ingredients

Ingredients

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

Method

  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.
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Beetroot Marmalade

By This fabulous Golden Circle beetroot 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. The beetroot and cumin flavours also a balanced accompaniment with cheese and cold meats such as ham or roast beef, or in a ploughman's lunch. Prep time: Cook time: Yield: 15 Directions:
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.

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Beetroot Marmalade
Golden Circle Beetroot Marmalade
This fabulous Golden Circle beetroot 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. The beetroot and cumin flavours also a balanced accompaniment with cheese and cold meats such as ham or roast beef, or in a ploughman's lunch.
  • Serves 15
  • Prep time 5 minutes
  • Cooking time 35 minutes

Ingredients

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

Method

  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.