South Africans quite like a touch of sweetness - even on a savoury plate! Sweetish marinades, dried fruit, chutney and sugary ways with vegetables such as sweet potato, carrots and pumpkin are not unusual. And luckily, we have the ideal wine to marry this interesting combination of savoury and sweet: Shiraz! 

Chef Albert makes Shiraz shine with a delicious carrot jam. He says: "Try this tasty and intriguing carrot jam! It's an easy small batch recipe and the perfect introduction to making vegetable jams. The flavours of cardamom and rose shine through and transform this vegetable jam into something decidedly exotic. Accompany jam with salty cheeses and plenty of Leopard's Leap Shiraz!"

Carrot Jam

Ingredients:

800 g Grated carrots

6 Cardamom pods lightly crushed to open the pods a little

500 ml Water

500 g Caster sugar

2 Limes, zested and juiced

1 Fresh Lemon, juiced

1 Tablespoon if rose water or 6 drops of vanilla extract

Instructions:

Place the carrots, cardamom pods and water in a large pan. A preserving pan is ideal but any large saucepan is fine.

1. Bring to the boil and simmer for 5 minutes with the lid on.
2. Add the sugar and saffron if using and stir until the sugar has dissolved.
3. Finely grate the lime zest and stir in.
4. Bring to the boil again and boil without a lid for 15 to 20 minutes when most of the liquid should have evaporated and the carrots soft.
5. Add the juice of the limes and lemon about ten minutes after adding the sugar.
6. Add rose water or vanilla extract a couple of minutes before turning off the heat.
7. Spoon into a jar with an airtight lid and refrigerate.
8. It will keep in the fridge for several weeks.
9. Serve jam with your favourite cheese, crackers, berries and fruits.