1 bunch baby heirloom carrots
1 teas cumin seeds
1 blood orange, segmented
1/2 tbs lightly scented honey
white wine vinegar (or homemade fruit vinegar)
1 Fowlers No.20 bottle
Wash and trim carrots leaving skins and a good portion of the stems on. Drizzle with a little olive oil and cumin seeds and roast in moderate oven for 25 minutes checking regularly to ensure they do not cook through.
Pack carrots into No. 20 Bottle stems up, add segmented blood orange & honey and top up bottle with 50 % vinegar & 50 % water. Seal with ring, lid and clip and process for 60 minutes in your Simple Natural Preserving Kit.
Excellent served warm with a toasted cous cous and nut salad topped with labne and pomegranate arils.