# Put all the ingredients in a large stainless steel preserving or heavy-based pan, or use a large enamelled cast-iron casserole. Don't use any other metal pan, as the vinegar may react with it.
# Heat the mixture until boiling, reduce the heat and simmer, uncovered, for about 1 1/2 hours, stirring occasionally with a wooden spoon, until the beetroot is tender and the liquid has reduced to a syrupy consistency.
# Remove the cinnamon sticks.
# Pot the relish into warm, sterilised jars* - fill almost to the brim and seal immediately (we used a kilner jar for our front cover photo, but you should use vinegar-proof lids).
# Once cooled, label and store in a cool, dark place; it should keep for a few months. Once opened, keep in the fridge and eat within a week.
h4. To sterilise jars and lids
Wash your jars and leave to dry naturally. 30 mins before the relish is ready, place the jars on a baking tray and into a cold oven. Turn the heat to 140C and leave them there until needed. To sterilise the lids, boil for 10 mins, leave to dry naturally, then seal the jars immediately after potting and turn the jars upside down for 5 mins (if your lids are new and clean, you can leave out the boiling stage).