Beetroot jelly
Ingredients
1 kg beetroots
150 g horseradish
300 ml water
350 ml balsamic vinegar
5 g salt
100 g Dansukker Jelly Sugar Multi per dl of strained liquid
Instructions
Peel and grate the beetroots and horseradish. Place the grated pulp in a saucepan and add the water. Add the vinegar and salt. Cover and simmer for about 15 minutes. Strain. Measure the volume of the liquid. Pour it into a clean saucepan and add 1 dl jelly sugar per dl of liquid. Bring to the boil and boil for 30 seconds. Pour into warm, sterilised jars/glasses. Store in the refrigerator.
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