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.
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
- 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.
- 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.
- 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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