Carrot Ginger Marmalade Food

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CARROT MARMALADE



Carrot Marmalade image

This is an amazingly good marmalade. I got the recipe from the Canadian Farm Cookbook of 1911. I used to make plain Seville orange marmalade but I like this better. It only makes three jars, but unlike most recipes for preserves, it does very well when doubled. If you love marmalade, you will want to!

Provided by Jenny Sanders

Categories     Oranges

Time 1h45m

Yield 3 250ml jars, 48 serving(s)

Number Of Ingredients 5

1 lemon
1 seville oranges
2 cups water
2 cups grated carrots
2 1/2 cups sugar

Steps:

  • Wash the lemon and orange and shred them finely.
  • Keep all the seeds from both, and put them in a clean new tea ball, or sew them into a scrap of cheesecloth.
  • Put the canning jars in a large kettle with enough water to come to an inch above the rims.
  • Turn the heat on just after you add the sugar and carrots to the marmalade- jars must be boiled 10 minutes to be sterilized.
  • Put the lemon and orange shreds and juice in a large, broad pot with the water and the seeds, and boil for ten minutes.
  • Wash, peel and grate the carrots.
  • Add the carrots and sugar to the peels.
  • Continue boiling until the marmalade is thick and forms a sheet when poured from the spoon, about 30 minutes longer.
  • Fish out the seeds, draining them well.
  • Seal the marmalade in sterilized jars and process in boiling water for 5 minutes.

Nutrition Facts : Calories 43.9, Sodium 3.4, Carbohydrate 11.4, Fiber 0.3, Sugar 10.6, Protein 0.1

CARROT GINGER MARMALADE



Carrot Ginger Marmalade image

According to the recipe, this appeared in the Winnipeg Free Press in 1938. I have adapted it for modern times, as it talks about 'removing from the fire' etc. If you like ginger, you will LOVE this recipe!

Provided by Northern_Reflectionz

Categories     Lemon

Time 3h15m

Yield 2 pints

Number Of Ingredients 5

8 medium carrots
4 oranges
1 lemon
1 cup ginger, chopped fine
2 -3 cups sugar

Steps:

  • Peel carrots and put through a food chopper, or grate them.
  • Cover with water, add the finely chopped ginger and simmer til carrots are tender.
  • Cut oranges and lemons in quarters, removing seeds. Either slice paper thin or put through a food chopper (including the peels)
  • Cover with water and cook gently until peel is tender (approx 2 to 3 hours) Combine with carrots/ginger and measure.
  • Add 2-3 cups of sugar for each cup of fruit mixture.
  • Bring to a boil and cook gently until jam is thick and clear.
  • Pour into hot, sterile jars and seal.

Nutrition Facts : Calories 1157.9, Fat 3.6, SaturatedFat 1, Sodium 183.8, Carbohydrate 290.5, Fiber 21.1, Sugar 236.9, Protein 9.3

THAI CHICKEN WITH CARROT-GINGER SALAD



Thai Chicken with Carrot-Ginger Salad image

This creamy, spicy chicken soup is reminiscent of tom ka gai but a bit heartier due to the addition of rice noodles. In lieu of lemongrass, makrut lime leaves, galangal and chiles, green curry paste is used to flavor the coconut milk-infused broth.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons unsalted butter, softened
3 garlic cloves; 2 chopped, 1 crushed
4 teaspoons Thai green curry paste (available in the international aisle)
4 teaspoons finely chopped peeled ginger
Grated zest and juice of 3 limes
4 skin-on, bone-in chicken breasts (2 to 2 1/2 pounds)
Kosher salt
1 tablespoon vegetable oil
1 pound carrots
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat the oven to 450 degrees F. Place a rack in a roasting pan. Mix the butter, chopped garlic, curry paste, 3 teaspoons ginger, the zest of 2 limes and the juice of 1 lime in a bowl.
  • Season the chicken with salt. Loosen the skin and rub the curry butter underneath. Place skin-side up on the rack and pour about 1/2 cup water into the pan. Roast until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
  • Meanwhile, mix the crushed garlic with the remaining 1 teaspoon ginger, the zest of 1 lime and juice of 2 limes. Whisk in the vegetable oil. Shave the carrots into ribbons with a vegetable peeler and toss with the dressing. Add the cilantro and 1/2 teaspoon salt and toss. Serve the chicken with the carrot-ginger salad.

Nutrition Facts : Calories 407, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 126 milligrams, Sodium 235 milligrams, Carbohydrate 16 grams, Fiber 4 grams, Protein 41 grams

MARMALADE-GLAZED CARROTS



Marmalade-Glazed Carrots image

Make and share this Marmalade-Glazed Carrots recipe from Food.com.

Provided by Audrey M

Categories     Vegetable

Time 20m

Yield 5 serving(s)

Number Of Ingredients 7

1 lb baby carrots, scrubbed
1 tablespoon butter or 1 tablespoon margarine
1/4 cup orange marmalade
1 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 tablespoon chopped parsley
salt and pepper

Steps:

  • In a 10 inch frying pan over high heat, add water and carrots.
  • Cover and bring to a boil then reduce heat to medium-high heat.
  • Cook carrots for about 8 minutes or when fork tender.
  • Don't forget to stir during cooking.
  • Drain carrots.
  • Return carrots to pan over high heat.
  • Add butter, orange marmalade, ginger, and nutmeg.
  • Stir often until marmalade mixture clings to carrots, 5 to 6 minutes.
  • Sprinkle with parsley and add salt and pepper to taste.

MARMALADE-GLAZED CARROTS



Marmalade-Glazed Carrots image

This side dish is ideal when you'd like to serve your vegetables in a different way for a special dinner. Cinnamon and nutmeg season baby carrots that are simmered with orange marmalade and brown sugar. -Barb Rudyk, Vermilion, Alberta

Provided by Taste of Home

Categories     Side Dishes

Time 5h40m

Yield 6 servings.

Number Of Ingredients 10

2 pounds fresh carrots halved lengthwise and cut into 2-inch pieces
1/2 cup orange marmalade
3 tablespoons cold water, divided
2 tablespoons brown sugar
1 tablespoon butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1 tablespoon cornstarch

Steps:

  • In a 3-qt. slow cooker, combine the carrots, marmalade, 1 tablespoon water, brown sugar, butter and seasonings. Cover and cook on low until carrots are tender, 5-6 hours., In a small bowl, combine cornstarch and remaining water until smooth; stir into carrot mixture. Cover and cook on high until thickened, about 30 minutes. Serve with a slotted spoon.

Nutrition Facts : Calories 159 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 252mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 3g fiber), Protein 1g protein.

MARMALADE CARROTS



Marmalade carrots image

Sticky, buttery and sweet - this versatile side dish is simple yet glorious

Provided by Good Food team

Categories     Side dish

Time 35m

Number Of Ingredients 5

1kg carrots , cut into batons
50g fine-cut marmalade
25g butter
25g caster sugar
curly-leaf parsley chopped, to serve

Steps:

  • Put everything except the parsley in a pan and pour over 250ml water. Simmer over a low heat for 20 mins until the liquid has evaporated and the carrots are tender and coated in a sticky glaze. If they are still a little raw, add a splash of water and cook for a few mins more. Transfer to a serving platter and serve sprinkled with parsley.

Nutrition Facts : Calories 95 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.13 milligram of sodium

CARROT ORANGE MARMALADE



Carrot Orange Marmalade image

I was inspired by this jam after a visit to Montreal, Quebec. I was given a taste by a vendor at a farmers market, which explained her almost cult following! It is refreshing and can be served on toast, over cream cheese with crackers or with ice cream. I think you will find it just as wonderful as I do. It is simple to make.If...

Provided by Sheila Nakata

Categories     Jams & Jellies

Time 1h45m

Number Of Ingredients 7

4 oranges
4 c sugar
2 1/2 c carrots, julienne
2 tsp lemon zest
2 Tbsp lemon juice
2 Tbsp orange liqueur (optional)
CARROT ORANGE MARMALADE

Steps:

  • 1. Peel and remove all pips and membrane. (You want the pulp of the orange only).
  • 2. In a Dutch oven, bring all ingredients to a full rolling boil over medium heat, stir occasionally while sugar dissolves and syrup thickens. Reduce heat and simmer for 20-30 minutes. or until setting point (test by placing a spoonful on a chilled plate, push with your finger and the marmalade should gel). Add a tsp butter to avoid foaming. Remove from heat. Add orange liqueur stir to combine.
  • 3. Pour hot marmalade immediately into hot sterilized jars and seal while hot.
  • 4. Process in boiling water bath for 25 minutes or longer depending on your altitude.

CARROT MARMALADE



Carrot Marmalade image

Make and share this Carrot Marmalade recipe from Food.com.

Provided by Tonkcats

Categories     Vegetable

Yield 1 batch

Number Of Ingredients 5

2 cups carrots, ground
1 orange
1 lemon
3/4 cup water
4 cups sugar

Steps:

  • Cook 2 cups ground carrots with juice of 1 orange and 1 lemon; grate both rinds.
  • Add 3/4 cup water and 4 cups sugar, simmer slowly 30 minutes.
  • Pour in jelly glasses and seal.

Nutrition Facts : Calories 3279.3, Fat 0.9, SaturatedFat 0.1, Sodium 191.1, Carbohydrate 845.2, Fiber 11.9, Sugar 824.2, Protein 4.2

SWEET CARROT MARMALADE



Sweet Carrot Marmalade image

This sweet and delicious marmalade has a secret that your carrot hating kids will never know unless you tell them. It is a cousin to orange marmalade, using grated carrots instead of orange rind. Try it, you'll love it!

Provided by mojoloh

Categories     Jellies

Time 1h

Yield 6 8 oz. jars, 6 serving(s)

Number Of Ingredients 9

1 1/2 cups finely grated peeled carrots
1 1/2 cups canned pears, mashed
1 3/4 cups canned pineapple in juice
3 tablespoons lemon juice
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 (1 3/4 ounce) package regular powdered fruit pectin
6 1/2 cups granulated sugar

Steps:

  • In a large, deep stainless steal saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, cloves, and nutmeg.
  • Bring to a boil over high heat, stirring frequently.
  • Reduce heat, cover and boil gently 20 minutes, stirring occasionally.
  • Remove from heat and whisk in pectin until dissolved.
  • Bring to a boil over high heat, stirring frequently.
  • Add sugar all at once, and return to a full rolling boil, stirring constantly.
  • Boil hard, stirring constantly, for 1 minute.
  • Remove from heat and skim off foam.
  • Ladle into 6 (8 oz.) hot canning jars, leaving 1/4 inch headspace.
  • Wipe jar lips clean and seal jars with canning lids.
  • Place jars in large pot or canner, ensuring that they are completely covered with water.
  • Bring to a boil and process 10 minutes.
  • Wait 5 minutes, then remove jars, cool and store.

Nutrition Facts : Calories 957.9, Fat 0.3, SaturatedFat 0.1, Sodium 39.7, Carbohydrate 248, Fiber 3.8, Sugar 234.5, Protein 0.9

LEMON-CARROT MARMALADE



Lemon-Carrot Marmalade image

Lemons, carrots, and honey are simmered together in this savory-sweet marmalade that'd be great with meats.

Categories     Condiment/Spread     Vegetable     Low Sodium     Lemon     Carrot     Summer     House & Garden

Yield Makes about 5 8-ounce glasses

Number Of Ingredients 6

3 large lemons, quartered and seeded
2 pounds carrots, trimmed, scraped and cut into 1" pieces
3 cups sugar
1/2 cup honey
1/4 cup minced, preserved ginger
2 quarts water

Steps:

  • Grind the lemons and carrots together in a meat grinder, using the coarsest blade. Combine all the ingredients in a large pot and cook over medium heat, stirring occasionally, for 1 hour or until juice has thickened. Pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin. When the paraffin has hardened, cover the glasses and store.

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