Wednesday, September 26, 2012

Raspberry and Beetroot Jelly

This retro cool jelly/ relish was such a hit at a recent family garden party on my recent trip to England, I just had to share it. It's super easy but looks pretty damn complicated to make (so a good dish to impress the guests!) It's a real showpiece on the table! I'm so glad there was enough for the party and leftovers for the next few days as I couldn't get enough of it. Enjoy, Ingrid

Grandma Mimi's Raspberry Beetroot Jelly

Serves about 20 party guests
What you need:
1kg cooked beetroot (diced)
1 packet of raspberry jelly
250ml water (boiling)
250ml white wine vinegar

How to make:
Pack the diced beetroot into a jelly mould. Dissolve jelly into boiling water and add white wine vinegar. Add to the beetroot. Refrigerate overnight until set and keep cool until ready to serve. Serve with a tub of sour cream and chives.

  • Perfect with bbq food or cold meats such as ham.
  • Will last for at least a week in the fridge.
  • If you want to make a family sized jelly, just halve the ingredients.

Tangy and fruity, a refreshing change to the usual staple bbq salads. 


  1. Really novel for me as I am not used to using fruit in savory foods. he colour looks great, I may have to try a sweet version :-).

    BTW, can you put the Sweet NZ logo in the post(s) you would like to enter? You can add it very small if you like, but it is necessary to take part, with the link to the host :-).



  2. thanks for sharing.