What do you do when your son is allergic to red food dye and red is his favorite color? Well, you spend a couple of weeks trying to make natureal food coloring out of various fruits and veggies. Here’s what finally worked for me.
Start with one can of beets (sliced or cubed).
Put in a sauce pan (you may need to add a little water, just enough to submerge the beets) and heat on medium heat for 20 minutes or so.
Don’t let it boil. The goal here is just to get the beets nice and soft.
Remove from heat and use a potato masher or fork and mash up the beets.
Put them back back on the heat for another 10 or 20 minutes. Again, don’t let them boil.
Remove from heat and strain (I used cheese cloth).
Toss the beets and put the liquid back in the sauce pan.
Turn heat up to a boil. Boil down until you get a thin syrup (I ended up with about 2 tablespoons of liquid).
DO NOT take your eyes off the pan.
Stir constantly or swirl liquid in the pan. It will cook down very quickly once it starts boiling and if you take your eyes off it, it will burn to your pan quickly.
I put mine in the fridge overnight, but you really just need to let it cool down to at least room temp before using.
Just add to any frosting to make the bright red color (use less if you want a bright pink color).
I used a marshmallow fondant. Looked and tasted great. You can’t taste the beets at all.
Good luck, and happy natural food dying.