Almond Icing (Marzipan)
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Vegan, Dairy Free, Nut Free, Vegetarian
600g vacuum packed beetroot, sliced
175ml distilled malt vinegar
300g caster sugar
1 cinnamon quill snapped into two pieces
Pour water, vinegar, sugar and cinnamon sticks into a saucepan.
Bring to the boil and cook over medium-high heat until the sugar has dissolved, stirring constantly.
Reduce heat to medium-low and simmer for 5 minutes.
Pour mixture over sliced beetroot and stir to coat.
Cover and refrigerate at least 8 hours before serving.