Nutrients per serving
- (1 tbsp/15 mL)
- Carbohydrates: 9.0 grams
- Calories: 36
Carrots
Carrot Marmalade
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.
Cooking Time: 40 to 45 Minutes
Servings: 6
Ingredients:
- 1 lb (500 g) Ontario Carrots (about 6), peeled
- 2 oranges, seeded and quartered
- 1 lemon, seeded and quartered
- 3 cups (750 mL) granulated sugar
- 2 cups (500 mL) orange juice
Preparation:
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.
