Weigh in beetroot and onions and chop for 20 seconds/speed 5 with the aid of the spatula
Add Apple cider vinegar and Raspberry red wine vinegar and set for 7 mins/90degrees/on Reverse + speed 2
Scrape down the bowl and add the rapadura, ginger and salt and pepper. Pop the star anise in a herb bag or tied in a piece of muslin and add to TM bowl.
Cook for 1 hour/100 degrees/on Reverse and speed soft.
Check the bowl and scrape down the sides.
Set to cook for final 30mins/100 degrees/on Reverse and speed soft.
Remove Star Anise
Pour into sterilised jars and store in your pantry.