Carrot Marmalade
Carrot Marmalade
About this Recipe
Carrot marmalade is a very old-fashioned preserve dating back to the Ottoman Empire. You can try using purple carrots for a pretty twist.
The Benefits
Carrots are well-known for being full of beta carotene, which your body converts into vitamin A. They’re also a good source of fiber, in the form of pectin which helps this marmalade gel.
Ingredients
1 pint MAKES
- 1 lb (450 g) carrots, peeled and finely grated
- 1 cup (240 ml) honey
- 1 lemon zest and juice
- 1/4 teaspoon orange blossom water (optional)
- 1/4 teaspoon ground cardamom
- 1 tablespoon (3 g) grated ginger
Directions
-
Step 1
Add the ingredients to a heavy-bottomed saucepan and bring to a simmer. Cook over medium-low heat, stirring occasionally, for about 40 to 45 minutes, until the liquid has been absorbed. Toward the last 5 minutes of cooking, stir a bit more frequently to prevent scorching, and when it’s nice and sticky spoon it into a jar with a tight-fitting lid. Allow the carrot marmalade to cool before stashing the jar in the refrigerator, where it will keep for up to three months. Serve with Feta or halloumi cheese and warm pita.
About the author
Heather Arndt Anderson
Heather Arndt Anderson is an award-winning writer, recipe developer, and the author of four books about culinary history. She lives in an urban farmhouse in Portland, Oregon.
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