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25. Beetroot and cranberry relish

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HERE'S HOW WE MAKE IT

We slowly cook down onion, garlic and thyme until sweet. We then add grated fresh beetroot, cranberries, orange zest, sugar and vinegar and cook down until it's jammy and vibrantly coloured, with a sweet-sour balance that goes with everything.

INGREDIENTS

Beetroot, onion, garlic, pepper, orange zest, olive oil, cranberries, salt, thyme, apple juice, sugar, red wine vinegar.

ALLERGENS

MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 SMALL (200ML TUB)
ENERGY1234.3kj
PROTEIN4.2g
FAT TOTAL3.5g
- SATURATED0.5g
CARBS55.5g
- SUGARS54.8g
SODIUM749.4mg

SIZES

Small:
200ml tub

GOES WITH

The perfect accompaniment to Christmas ham, roasted turkey or the duck confit and goes very well on a cold ham roll the next day with Dijon mustard and fresh rocket. Would also make a nice addition to the cheese or charcuterie platter - so versatile!

PREP, COOK AND SERVE

Fresh product, suitable for freezing. Defrost fully before consuming. Once defrosted, consume within 7 days.

Remove from refrigerator 30 minutes before serving.

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