Title: Carrot Marmalade
Categories: Preserve Vegetable Blank
Yield: 4 Cups
| 2 | | Whole oranges, seeded and |
| | | Quartered |
| 1 | | Whole lemon, seeded and |
| | | Quartered |
| 6 | | Medium carrots, peeled and |
| | | Shredded |
| 3 | c | Granulated sugar |
| 2 | c | Unsweetened orange juice |
Slice orange and lemon quarters, including peel, into thin strips or small
dice with sharp knife; combine with carrots, sugar and orange juice in
bowl. Cover and refrigerate overnight. Transfer to heavy saucepan; bring
to boil, stirring; reduce heat and simmer about 1 1/2 hours or until
thickened and peel is tender. Spoon into sterilized jars; store in
refrigerator for up to 1 month or process in boiling water bath 5 minutes
for longer storage. Source: The Toronto Star Newspaper. From: "Deborah K
Date: Wed, 21 Aug 96 12:03:24 Ut