I had planned to make this purple carrot and cranberry jam for a cheese platter in preparation for a girls’ dinner at my place this weekend. However, I cancelled the dinner when I realised that we would not be able to maintain our social distance from each other. We’ve all bunkered down with our families for the foreseeable future. I’ve really missed seeing my friends this week so I organised my first ever virtual wine night via Zoom. There was a lot of debriefing to be had!
Left with an abundance of carrots, I made the purple carrot and cranberry jam as an appetiser for a family birthday dinner last night. Everyone dressed up, we set the dining room table and lit the candles. The jam keeps well, and it’s delicious with cheddar cheese in a toasted sandwich. Prickle Hill Produce, my local fruit and vegetable supplier, is going to deliver my weekly order from now on while we all stay at home. I hope that there will be more of these beautiful purple carrots! Don’t worry if you can’t find any as the jam will taste just as good with orange carrots. Try making the carrot jam with raisins or dates instead of cranberries. Fennel seeds or mustard seeds are also good substitutes if you don’t have cumin or coriander seeds.
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Purple Carrot and Cranberry Jam
- 1 medium red onion, peeled and diced
- 200 g carrot, washed and grated
- 1/4 cup dried cranberries
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 bay leaf
- 100 mL apple cider vinegar
- 1/4 cup olive oil
- 1/4 cup honey
- flaked sea salt
- freshly ground black pepper
- Toast cumin and coriander seeds in a dry frypan until you can smell the aroma. Crush seeds with pestle and mortar, or flatten with a rolling pin or the back of a wooden spoon.
- Heat olive oil in a large frypan, then add all the ingredients. Stir together until well combined and simmer over a medium heat for about 30 minutes until the jam has a thick, sticky consistency.
- Cool and store in a sealed jar in the fridge.
- Serve on a platter with cheddar or goat's cheese.