Beetroot and Blackcurrant Relish

125 g Cooked beetroot; (4oz)
55 g Blackcurrants; (2oz)
1 tb Blackcurrant jelly
1 tb Creme de cassis
1 tb Raspberry; (or red wine) vinegar
1 Handful freshly chopped mint
Salt and pepper

Finely dice the beetroot. Chop the mint.

Gently heat the jelly, vinegar and creme de cassis until smooth. Add the beetroot, blackcurrants and seasoning and heat through. Finely add the mint and check the seasoning.

Serve either warm or chilled with duck, lamb or early season game.

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