Viennese Beet Preserves - cooking recipe
Ingredients
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2 lbs beets, leaves trimmed to 2 inches
3 cups sugar, to taste (1 1/2 lbs. (or more)
1 tablespoon ground ginger
3 small lemons, very finely chopped (not skin or pith)
2 teaspoons grated lemon zest (outside skin only, no white pith)
1 cup finely chopped almonds
Preparation
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Cook whole beets in boiling water until tender, about 30 minutes.
Let cool, peel and dice.
Combine diced beets, sugar and ginger in medium saucepan and cook over medium-low heat 30 minutes.
Add chopped lemon and continue cooking until slightly thickened, stirring occasionally to prevent sticking, about 30 minutes.
Stir in almonds.
Transfer to jars with tight-fitting lids and seal.
Store in cool dark place. To be safe process in boiling water for 10 minutes.
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