The food processor makes a quick job of this marmalade. Carrots are simmered with citrus to a thick marmalade, which is wonderful on toast, as a glaze for pork or poultry or tucked away for hostess gifts.
40 to 45 Minutes
In food processor or with knife, finely dice carrots; transfer to bowl. In food processor, chop oranges and lemon; add to carrots. Stir in sugar and orange juice; cover and refrigerate overnight. Transfer to heavy saucepan; cook over low heat, uncovered, until thickened and carrots and peel are tender, 40 to 45 minutes. Spoon into sterilized canning jars; store in refrigerator for up to one month, or process in boiling water bath 5 minutes for longer storage. Makes about 4 cups (1 L).
To prepare recipe without a food processor:
Use sharp knife to cut oranges and lemon into 1/8 in. (3 mm) thick slices. Carrots may be peeled, then shredded with grater.