Carrot Cake-Inspired Fruit Spread

1. 1

   Assemble all the ingredients.

2. 2

   Put the carrots and orange juice in a medium saucepan and bring to a boil over medium-high heat.

3. 3

   Lower the heat to medium and simmer, uncovered, until the carrots are tender, about 30 minutes. Stir in the brown sugar, pineapple, raisins, cinnamon, ginger, nutmeg, cloves, and salt.

4. 4

   Keep simmering, stirring occasionally, until most of the liquid has cooked off, 20 minutes. Take off the heat and let sit to cool slightly, 10 minutes.

5. 5

   Mix in the orange zest and vanilla extract.

6. 6

   Transfer to a food processor. Cover and process until very finely chopped and the mixture reaches a spreadable texture.

7. 7

   Spoon into two half-pint jars. Cover and let cool completely, about 30 minutes. Chill for at least 2 hours before serving. Store in the refrigerator for up to 3 weeks or freeze for up to 3 months. Thaw in the refrigerator overnight.

• Calories 45.29 kcal Low Source
• Protein 0.41 g Low Source
• Carbs 11.43 g Moderate
• Total Fat 0.01 g Low Source
• Saturated Fat 0.0 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 6.29 mg Low Source
• Fiber 0.35 g Low Source
• Sugar 10.1 g High
• Added Sugar 0.0 g Low Source
• Calcium 6.56 mg Low Source
• Iron 0.11 mg Low Source
• Potassium 73.21 mg Low Source
• Vitamin A 150.35 mcg_rae Moderate
• Vitamin C 6.6 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊