VEGAN | GLUTEN FREE | Makes 1l
- 360g carrots, roughly chopped
- 40g beetroot, roughly chopped
- 60g onion roughly chopped
- 2 teaspoon grated garlic
- 2 tablespoon sunflower oil
- 375ml water
- 1 ½ teaspoon salt
- 1 teaspoon white pepper
- Pinch ground cloves
- Pinch ground cinnamon
- ½ teaspoon allspice
- 65g raw sugar
- 80ml apple cider vinegar
- ¼ teaspoon xanthum gum
Place onion and garlic in a pot with 1 tablespoon of the oil and fry for 5 minutes until soft and translucent.
Add the carrots and beetroot to the pot and cover with the water. Bring to the boil, reduce heat and simmer gently, covered for 20 minutes.
Remove lid, increase heat and reduce water down to approximately 125mls.
Add the vinegar, sugar, salt and all the spices. Cook over a high heat until the liquid reduces by half.
Remove from heat and transfer to a blender or food processor. Add xanthum gum and the remaining tablespoon of oil. Process until smooth.
Pour into a sterilized bottles and refrigerate - makes 500ml.