Ginger Carrot Marmalade

Posted online October 6, 2010 | 1:51 pm

Unexpectedly delicious, this vibrant orange carrot marmalade has a tangy-sweet flavor and tastes great paired with a soft spreadable cheese, such as goat cheese, brie or cream cheese, served on artisan crackers or warm crusty bread.

Why try? Feeling adventurous, or looking for a new flavor combination? This signature ginger-orange-carrot marmalade recipe won’t disappoint.

Foodie Byte: To prepare minced ginger; break off a section of fresh ginger root and scrape the skin off with the edge of a spoon, slice peeled ginger into paper-thin coins, and then fine mince.

Makes 5 cups.

Read our article on the renewed popularity of pickling and preserving—more recipes, too!.

Ingredients

2 pounds fresh carrots, peeled
4 cups white sugar
2 tablespoons fine minced fresh ginger
3 lemons, fresh
2 oranges, fresh

Preparation

Fine grate carrots; place in a heavy saucepan with just enough water to cover; Simmer over low heat for 15 to 20 minutes, or until tender. Drain excess water.
Return carrots to saucepan. Add sugar and minced ginger.
Zest lemons and orange; add to carrot mixture.
Juice lemons and orange; add to carrot mixture. Slowly stir until completely blended.
Simmer over low heat, stirring frequently, for 45 minutes or until thick and glossy.
Spoon into sterilized jars and cool. Cover tightly and refrigerate for up to 30 days.

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