Hot Beetroot Chutney (with port)

Ingredients:
1 1/2 lb cooked beetroot (I used 10 medium sized beetroots) - diced 
1 large red onion - finely chopped
2 medium bramley apples - skinned, cored and diced 
12 oz sugar
4 oz sultanas 
1/2 pt red wine vinegar
1/4 pt port
1 1/2 tsp cayenne pepper
1 1/2 tsp paprika 
1 tsp ground ginger 
zest of 1 orange 

Method: 
Place all of the ingredients into a large pan and bring up to the boil
Turn down heat and simmer, stirring occasionally, for about 1 3/4 hours
Remove from heat and leave to cool slightly, for about 5 minutes, before ladling into pre-prepared jars

Use disposable gloves whilst dicing the beetroot to avoid staining hands.
A glass chopping board is good to use too as wood or plastic will become very stained.
I put my jars and lids into the dishwasher before I started to dice the beetroot so that they were clean and hot when the chutney was ready. 

Before sealing the jars I tried a spoon of the chutney, perhaps as it has one third port to two thirds vinegar it tasted quite mellow and so this won't need to sit in the jars for very long before it's ready to use.  I will try it after about 2-3 weeks to see how it tastes. 

This chutney is quite hot because of the amount of cayenne pepper used.  
The recipe made 4 small to medium sized jars of chutney.