Sweet and sour carrot spread

Ingredients for 1 servings:

• 300 g apples, sour
• 600 g carrot(s)
• ¼ liter orange juice
• 125 ml apple cider vinegar
• 2 lemons (juice)
• 500 g gelling sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

for dressings, curries, with cheese and meat, as a bread topping, as a soup seasoning

Rinse the jars and set them aside, letting the lids evaporate while hot. Measure the orange juice and apple cider vinegar. Peel and dice the carrots, place them in a saucepan with 3/4 of the orange juice and the apple cider vinegar, and simmer for 15-20 minutes. Peel, core, and chop the apples into small pieces. Pour the remaining orange juice over them to prevent them from browning. After about 10 minutes, add the apples to the pan and simmer. Purée the mixture with a blender, add the lemon juice and gelling sugar, and boil gently over high heat for 3 minutes. Then pour the carrot spread into prepared jars and let cool. I used about 4 large jars of about 350 ml each. To make a spread on bread, mix cream cheese with the spread. Taste by the spoonful and season with herb salt and lemon pepper to taste. It is also a great base for salad dressings, as a seasoning for lentil or bean soups and can also be used as a chutney.