Title: Candied Carrot Orange Melange
Categories: Baking Dessert
Yield: 4 Servings

2	c	Shredded carrots; finely shredded-raw
1		Orange
2		Lemons
2	c	Sugar; approximately
3	c	Water; approximately

Place orange and lemons in warm water 10 minutes to get maximum juice. Peel orange and lemons and save peel. Running a knife sideways accross the peel remove as much of the white pith as possible. Chop finely in blender or food processor. Squeeze orange and lemons to get 3/4 Cups of juice. (it took me an extra orange) In a bowl combine juice, carrots, orange, lemon and peels. Measure this mixture and place in an 8 qt. sauce pan. For each cup you measured add 1 cup of water and 2/3 cups of sugar. Add to mixture. Cook over medium heat till almost all liquid is gone. This takes maybe an hour or so, it will reduce by about 2/3. Fill hot sterilized half pint jars, leaving 1/2 " head space. Cap jars properly and process in boiling water bath for 10 minutes. Makes about 3-- 1/2 pints.

NOTES : For serving: Mix 1 half pint jar with an 8 0z. pkg of sortened cream cheese and frost carrot cake. Mix 1/2 Cup with 1 Cup sour cream or yogurt for fruit dip or fruit salad dressing. Posted to MM-Recipes Digest V4 #3 by Babygoil@aol.com on Aug 2, 1997

Recipe by: Lisa Lepsy

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