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Purple Carrot and Cranberry Jam

Gorgeous purple carrots sweetened with cranberries and honey make the perfect condiment for a cheese platter.
Servings: 2 cups
Author: Amanda Lawson


  • 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.


Any colour carrot may be used.
If you don't have cranberries, substitute with another dried fruit, such a raisins or chopped dates.
Try making the jam with different spices such as fennel seeds or mustard seeds.