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Beet & Blackberry Relish
Makes 1 cup (250 mL) relish


  1. In skillet over medium-high heat, combine vinegar, sugar and salt. Bring to boil; cook for 2 min.
  2. Add beets and blackberries. Return to boil; cook until liquid is reduced to syrup-like consistency, 3 to 5 min.
  3. Remove from heat and transfer to heatproof bowl. Let cool to room temperature; fold in mint.


This recipe easily adapts to a large batch. Omit final step and pour hot relish into sterilized glass jars. Secure lids while hot; let cool to room temperature. Relish can be refrigerated up to 4 weeks. Before serving, fold in fresh mint.

To avoid stains when prepping beets, use clean rubber gloves or sandwich bags to protect hands, and line cutting boards with waxed paper.

1/2 cup (125 mL) Compliments Apple Cider Vinegar
1/3 cup (75 mL) sugar
1/4 tsp (1 mL) salt
2 cups (500 mL) peeled, grated beets
1 cup (250 mL) blackberries, halved
2 tbsp (30 mL) chopped fresh mint