Ingredients:

• 50g (2oz.) soft brown sugar;
• Salt;
• Freshly ground black pepper;
• 1tbsp. cornflower;
• 100ml (4f.oz.) white wine;
• Vinegar;
• 2tbsp. cold water (if using packet beetroot, save and use the juice);
• 500g (1lb.) cooked beetroot.

Method

1. Put sugar, salt, pepper and cornflower into a saucepan on medium heat.
2. Slowly add the vinegar and water (or juice), stirring all the time.
3. Bring the mixture to the boil, still stirring for a full 5 minutes.
4. When it begins to thicken, add the sliced beetroot and cook for a further 10 minutes on a reduced heat with the lid on.

This freezes well. We use cream pots to store in our freezer; the tall pot (10oz.) is enough for 2 servings.