CARROT MARMALADE
Make and share this Carrot Marmalade recipe from Food.com.
Provided by Tonkcats
Categories Vegetable
Yield 1 batch
Number Of Ingredients 5
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
CARROT MARMALADE
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
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
SWEET CARROT MARMALADE
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
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
MARMALADE CARROTS
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
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
SWEET CARROTS
Got this from Taste of Home. Thanks to this recipe my DH and DD will eat carrots. I was a little skeptical at first about the vinegar, but it keeps it from not being too sweet.
Provided by MsSally
Categories Vegetable
Time 8m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Place carrots in a covered microwave dish.
- Put in about 2 Tablespoons water.
- Cover and microwave on high about 3 to 5 minutes.
- Drain water.
- Add the brown sugar, butter, vinegar and salt.
- Toss until butter is melted and carrots are coated.
Nutrition Facts : Calories 45.2, Fat 1.4, SaturatedFat 0.8, Cholesterol 3.4, Sodium 159.1, Carbohydrate 8.3, Fiber 1.9, Sugar 6, Protein 0.4
MARMALADE-GLAZED CARROTS
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
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-GLAZED CARROTS
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
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 CANDIED CARROTS
My favorite way to make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. -Heather Clemmons, Supply, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, place steamer basket over 1 in. water. Place carrots in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 12-15 minutes or until carrots are crisp-tender., Meanwhile, in a small saucepan, combine marmalade, brown sugar and butter; cook and stir over medium heat until mixture is thickened and reduced to about 1/2 cup. Stir in pecans and extract., Place carrots in a large bowl. Add marmalade mixture and toss gently to coat.
Nutrition Facts : Calories 211 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 115mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 4g fiber), Protein 2g protein.
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CARROT MARMALADE RECIPE - PRESERVE & PICKLE
From preserveandpickle.com
4.3/5 (3)Total Time 1 hr 10 minsCategory PreservesCalories 103 per serving
- Peel the carrots and grate using a coarse box grater. A food processor with a grater attachment will make quick work of this if you have one.
- Add the carrots to a preserving pan or a large heavy-bottomed pan along with the juice and zest of the oranges and lemons and 550ml of water. Bring the mixture to the boil and simmer, stirring occasionally for 15 minutes.
- After 15 minutes add the sugar, stirring to get it completely dissolved. Bring everything to a boil and continue with a good simmer for around 15 - 20 minutes.
- After 15 to 20 minutes the marmalade should reach the set point at 220°F or 104°C. You can do a test on a plate as per the instructions here.
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