Beet Relish

Yield: 4 half-pints

1 lb raw beets
1 red onion, thinly sliced
2 tart cooking apples, cored and sliced
½ cup red wine vinegar
½ cup malt vinegar
4 T. horseradish relish
1/3 cup light brown sugar
1/3 cup raisins (currents are better cause they are smaller)

Cut tops off beets leaving a bit of stem to avoid bleeding. Wrap the beets in foil and bake at 350 deg. Until smooth (time depends on size of beets:1-2 hrs). remove beets form oven and let cool. Peel off and discard skins. Meanwhile, put onion and apples in a non-reactive large saucepan. Add the red ine vinegar and malt vinegar. Bring to a boil, then simmer, stirring occasionally, for about 20 min. or until tender. Chop the beets and add to the pan along with the horseradish, brown sugar and raisins. Heat gently, stirring, until sugar has dissolved, then simmer for about 10 minutes until relish has thickened. It will thicken further upon standing. Ladle into hot jars, leaving ¼ inch headspace. Remove bubbles. Wipe rims, adjust lids and rings. Process 15 minutes in a boiling water bath.

Source: Perfect Preserves.