Marie Mc Guirk, Home Economist for the ICA, shares her sauce recipes with us.


  • beetroot relish
  • 2 cooking apples (peeled and chopped)
  • 1 large red onion (finely chopped)
  • 2 tsp grated ginger
  • 4 oz granulated sugar
  • 5 floz white wine vinegar
  • 4 small fresh beetroot boiled (or 450g vacuum packed beetroot)
  • 1 tsp salt
  • apple chutney
  • 750 g granny smith apples
  • 200 g sultanas or golden raisins
  • 1 onion (finely chopped)
  • 300 ml apple cider vinegar
  • 200 g granulated sugar
  • 3 heaped tsps curry powder
  • 1 tsp salt


  • Method for Beetroot Relish:
  • Place the apples, onion, sugar, salt and vinegar in a saucepan and cook until the onion and apple are soft. Cool.
  • Chop the beetroot into small dices.
  • Mix the beetroot into the apple and onion mixture.
  • Store in sterile jars and serve with cold meats and salads. Use to flavour wraps and sandwiches for lunches and picnics.
  • Tips for the Relish:
  • Use very good quality fresh fruits or vegetables.
  • Use good quality vinegar e.g. red or white wine vinegar.
  • A relish tends to have a chunky rather than a smooth texture.
  • Once opened keep relish in fridge and consume within two weeks.
  • Method for Apple Chutney:
  • Chop the peeled apples into small chunks.
  • Place the apple pieces and finely chopped onion into a saucepan with all the other ingredients.
  • Heat the mixture until it is simmering quickly.
  • Cook the mixture for 45 mins, or until the chutney has thickened slightly and the fruit has become soft.
  • Spoon the mixture into sterilized jars and screw the lids onto the jars tightly. Allow to cool before storing in a cool, dark place.
  • Tips for Making Chutney:
  • Use a stainless steel or enamel-lined pan that is large enough to contain all the ingredients. Brass, copper or iron pans should not be used as they react with the vinegar and give a metallic flavour to the chutney.
  • If cooking with tough or fibrous fruit and vegetables such as onions, apples and gooseberries, they should be softened in a small amount of water in a covered pan.
  • The success of good chutney is that it should be relatively smooth in texture and have a rich mellow flavour. To achieve this it requires slow cooking and then, ideally, it should be left to mature for at least three months.
  • Make sure the cover is airtight or moisture will evaporate causing the chutney to shrink.
  • If loose liquid has collected on the top of the chutney, it has not been cooked sufficiently. It may be possible to rescue the chutney by tipping it back into the pan, bringing it to the boil again and cooking until the liquid disappears.
  • If chutney needs rescuing, tip it back in pot and bring to the boil

More by Marie McGuirk:

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four live irish spring entertaining party food light meals and snacks sauces preserves, relishes and pickle