Carrot, Date and Ginger Jam
Carrot, date and ginger jam goes beautifully with honey cashew cream, smeared on top of spelt buttermilk scones. It's also a delicious addition to a cheese platter.
Servings: 2 cups
Ingredients
- 1 medium red onion, peeled and finely diced
- 1 carrot, washed and grated (about 200 g)
- 12 Medjool dates, pitted and chopped
- 1 tbsp ginger, peeled and grated
- 1 orange I used a blood orange
- 1/4 cup olive oil
- 1/4 cup honey
- 100 ml apple cider vinegar
- flaked sea salt
Instructions
- Peel the orange with a vegetable peeler in long strips, then set aside.
- Juice the orange. Soak the dates in the orange juice while you cook the onion.
- Heat the olive oil in a large frypan or wide-based saucepan. Add the onion and cook over a medium heat for 5- 10 minutes until soft.
- Add the grated ginger and stir for a couple of minutes until fragrant.
- Add the dates and orange juice and stir well to dislodge any grated ginger from the pan.
- Add the grated carrots, orange peel, honey, apple cider vinegar and a pinch of salt. Stir everything together and continue to cook, stirring occasionally, over a low to medium heat until it reaches a thick, jammy consistency, about 20 minutes. Remove the orange peel.
- Cool and store in a sealed container in the fridge.