Preparation time: 3-min
Cooking time: 1-hr + 3hrs to chill
Difficulty: Easy - for beginners
Dietary guidance: v v d
2-cans of sliced beet root in a can.
2-tble spoon of orange marmalade jelly
1/4 cup of caster sugar
1/2 cup of pickling sauce ( Chinese ginger pickle sauce)
3-table spoons of powder gelatin.
1-pkg of lime jello
1/2 cup water (200-mills)
In a sauce pan combine beets and sugar and jelly. Cook over low heat until beets are very soft. Divide beets with scissors or sharp knife. They should just fall apart. Don't cut them too small. Pour over the pickle sauce and add the gelatin directly into the warm beets. Keep stiring to prevent burning or reduce your flame as it thickens. It can be served as is if you like sweet beets or proceeds to the next step.
I always like my sauces a bit thick so I added a package (4-oz) of lime jello.In a separate pan boil 1/2 cup water and add the lime jello. After it boils add the jello while still hot to the warm beets. Reheat combined ingredients to boil. Off the burner and cover the pan let it rest until cool to the touch. Transfer to jello mold. Refrigerate over night or 34hrs.
Hint if you like a fir Jelly double the package of lime jello and reduce the water by 1/2.
1. Use plain Jello Gelatin
2. Add your own sweet pickles.
3. add whole can of cranberries sauce or real cranberries.