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.