Place beetroot, covered with water, in a saucepan over a medium-low heat – simmering for about 30 minutes until tender.
Drain, peel, cool and finely chop (or grate) beetroot.
Place beetroot and all other ingredients back into the saucepan and bring to the boil. Cover, reduce the heat to low, and simmer for 30 minutes – or until liquid is absorbed and the mixture has thickened. Remember to stir occasionally to prevent the sugar from burning.
Remove cinnamon stick and coarsely mash the mixture.
Refrigerate until cool and transfer into a sterilised jar (see Tips+Tricks for sterilisation). Keep refridgerated.