Beet Conserve

This savoury jam, ideal for serving alongside sweeter meats, was introduced to me many years ago by Marion Cunningham, a gracious cook who wrote many famous cookbooks, including a revised version of the Fanny Farmer Cookbook, when she invited me for dinner and made it to serve with grilled pork chops. Although I have changed the recipe slightly, reducing the amount of sugar and adding more lemon and salt, the idea is hers. The conserve keeps well refrigerated for a couple of months.

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