DIY Natural Food Dye

RED/PINK: chopped beets, or fresh cranberries

YELLOW/ORANGE:  finely chopped carrots or turmeric powder

GREEN: finely chopped spinach

BLUE: blueberries (fresh or frozen)

PURPLE: finely chopped red cabbage

                             Photo from easy lunchbox

Directions:

-Add 1 cup of the chopped vegetable or fruit into a saucepan.
-Pour in enough water to just cover the pieces. Heat over medium-high heat and let cook.
-Mash the mixture once it has cooked and become soft, using a fork or potato masher.  -Continue to cook, adding more water if needed.
-Remove when you have the desired consistency and shade. (For a more intense colour, add more vegetable/fruit.)
-Let cool, then strain the mixture through a cheesecloth.
-Store in the fridge, in a sealed jar.

This makes 4oz food coloring

A few things to think about first:

-it will go bad within 1-2 weeks of making it.

Store in a sealed container, in the fridge. 
-This is not a concentrated colour so use this liquid in place of all liquid(example if yout sugar cookie frosting calls for 1 tbsp milk replace that amout with this natural food dye in your recipe. 

-The more vegetables/fruit the more intense the colour is  and visus versa for only a little amount of vegetable/fruit

Adapted from:
http://fromscratchclub.com/2011/12/13/from-scratch-holidays-diy-natural-food-coloring/