5 tips for making natural food dyes from your pantry

The Basics

1. Cover eggs with dye-colored water
2. Add 1 teaspoon of vinegar per 4 parts of water
3. Let eggs sit longer to steep to a deeper color
4. Don't forget that you can mix primary colors to create new colors

Red

- The water from boiled beets
- Beet borscht
- The water from boiled, fresh cranberries
- Cranberry juice (can turn out more blue depending on the brand)
- Cherry juice
- Fresh, pressed cherries and water
- Pomegranate juice
- Fresh, pressed strawberries and water

Blue

- Boiled, chopped red cabbage
- Water and pressed fresh blueberries or frozen blueberries
- Grape juice

Green

- Spinach leaves, blueberry and a little turmeric make a beautiful green
- Water from boiled spinach leaves
- Water from boiled broccoli
- Water from boiled asparagus

Yellow

- Turmeric and water
- Cumin and water
- Yellow onion skins

Orange

- The water from boiled carrots
- Chili Powder

Learn more about food coloring in our guide to added food colors.