Rhubarb and Beetroot Ketchup
This velvety beetroot and rhubarb ketchup recipe has an earthy but sweet taste. It makes an excellent addition to any breakfast sandwich. This recipe makes approximately 3 x 250g Kilner® Preserve Jars.
Recipe by Gil Mellor. Images by Karen HB.
Ingredients and Method
- 1/2 Star anise
- 2 tsp Coriander seeds
- 1 tsp Mustard seeds
- 3/4 tsp Black peppercorns
- 2 Cloves
- 1 tbsp Sunflower oil
- 500g Rhubarb, rinsed and cut into 2-4 cm pieces
- 250g Beetroot, peeled and cut into 1-2cm pieces
- 1 large onion, diced
- 1 Garlic clove
- 2 Bay leaves
- 3cm Piece of fresh ginger, finely chopped
- 200g Unrefined caster or granlated sugar
- 150ml Apple cider vinegar
- Toast the star anise, coriander seeds, mustard seeds, peppercorns and cloves in a small dry pan over a low heat until they are fragrant.
- Grind them up in a pestle and mortar so they are fine in texture.
- Heat the oil in a large heavy based pan over a medium heat, add the onion, rhubarb and beetroot along with the garlic, bay leaves and ginger and stir well.
- Cook the vegetables for 6–8 minutes until beginning to soften, then add the crushed spices and cook for a further 2 minutes.
- Add the sugar, vinegar and enough water just to cover.
- Bring to the boil and simmer uncovered for 35-40 minutes.
- Take the pan off the heat, remove the bay leaves and leave to cool for a few minutes.
- Blend the contents in a food processor, until smooth and velvety.
- Pour the purée back into the pan, set over a medium heat and bring back to a simmer.
- Cook until it is nice and thick.
- Ladle the ketchup into a clean sterilised bottle/jar and seal while hot.
- Store in a cool dark place and once opened, refrigerate – the ketchup will keep well for up to 2 months.