Purple Carrot and Cranberry Jam
Gorgeous purple carrots sweetened with cranberries and honey make the perfect condiment for a cheese platter.
Servings: 2 cups
- 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.