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Sweet & Sour Carrot Compote With Cumin

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“Adapted from Quebec chef, Anne Desjardins, this condiment is lovely with a cheese and/or charcuterie plate, or with roast pork, poultry or ham.”
READY IN:
25mins
YIELD:
1 pint
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and grate the carrots.
  2. Chop onion into small dice.
  3. Heat a saucepan over medium heat and toast cumin seeds for about a minute.
  4. Add honey, vinegar and turmeric and stir till combined.
  5. Add carrots and onions (and raisins if you like them) and cook over low heat till onions are soft and translucent.
  6. Store in refrigerator.

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