Title: CARROT MARMALADE
  Categories: Preserves, Vegetables, Dkuhnen msn
       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.
  
 

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