Stovetop Carrot Spread (No Sugar)

Name: Stovetop Carrot Spread (No Sugar)
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: American
Ingredients: 1.5 lbs (681 g) carrots, cut into strips, or baby carrots; 2 tsp ground cinnamon; 1/2 tsp ground ginger; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/4 tsp ground allspice; 1 tsp (5 g) vanilla extract; 1/4 cup (60 g) unsweetened applesauce; Water; 1 tbsp (15 g) lemon juice

5 steps

Prep:10minCook:2h

This carrot jam is a twist on my classic apple spread, which is linked below. It simmers carrots with all the carrot cake spices, leaving your home smelling amazing. It tastes great on a PB&J or in your morning yogurt or oatmeal. It's very simple, so give it a go. https://s.samsungfood.com/JF9nx

Updated at: Wed, 11 Dec 2024 03:08:48 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories17.6 kcal (1%)

Total Fat0.1 g (0%)

Carbs4 g (2%)

Sugars2 g (2%)

Protein0.3 g (1%)

Sodium23.4 mg (1%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

18 servings

681gcarrots

cut into strips, or baby carrots

2 tspground cinnamon

½ tspground ginger

½ tspground nutmeg

¼ tspground cloves

¼ tspground allspice

5gvanilla extract

¼ cupunsweetened applesauce

water

15glemon juice

Instructions

Step 1

Wash and cut your carrots. If using baby carrots, you can add those right to the pot as is, no cutting needed. For large carrots, cut into strips, about the size of a baby carrot. Transfer to your pot

carrots681g

Step 2

To the pot, add your spices (cinnamon, ginger, nutmeg, cloves, and allspice), vanilla, and applesauce. Mix together

ground cinnamon2 tsp

ground ginger½ tsp

ground nutmeg½ tsp

ground cloves¼ tsp

ground allspice¼ tsp

vanilla extract5g

unsweetened applesauce¼ cup

Step 3

Pour in just enough water to cover the carrots. Cover and cook on medium heat with occasional stirring and mashing with a wooden spoon (make sure nothing sticks and burns), until the carrots are tender. If all the water has cooked off but the carrots aren't soft yet, just cover again with water, and cook until the carrots are fork tender. I had to fill mine up with water 3 times

water

Step 4

Use an immersion blender to blend the jam as smoothly as possible. It should be about the consistency of pumpkin puree. Squeeze in the some lemon (the acid helps preserve it in the fridge for longer). Transfer to a jar, and store in the fridge