Carrot Marmalade


Now don’t go spreading this on your toast for breakfast. It is marmalade but I use this for cheese and not breakfast. The natural sweetness with the raisins and spices makes this a unique and interesting alternative.



Part 1

170g Grated carrots

375ml Freshly squeezed orange juice

50ml Lemon zest grated

25g Sea salt


Part 2

50ml Olive oil

10g Coriander seed

20g Toasted cumin seeds

50g Red onions sliced

130g Raisins

150ml Malt vinegar

425g Sugar



  1. 1. Combine all the ingredients in part one and leave them in the fridge overnight. For the lemon zest it would be ideal if you own a microplane.  If you don’t, buy one they are amazing!
  2. 2. Onto part 2, in a pan on low heat toast the seeds in olive oil until aromatic and lightly coloured.
  3. 3. Add the onions to this and caramelise on a high heat.
  4. 4. Add malt vinegar to deglaze. Then add the carrot mix, raisins and bring to the boil.
  5. 5. Stir in the sugar, cook on medium heat until syrupy and check seasoning.