Marmalade Carrots Recipes

MARMALADE CANDIED CARROTS

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.

MARMALADE-GLAZED CARROTS WITH CANDIED PECANS

Steps:

• Melt 2 tablespoons butter in a large skillet over medium-high heat. Stir in the marmalade, then add the carrots, orange juice, brown sugar, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then cover and reduce the heat to medium low. Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes.
• Uncover and add the remaining 2 tablespoons butter to the skillet. Increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes. Transfer to a platter and sprinkle with the candied pecans.
• Photograph courtesy Anna Williams

MARMALADE CARROTS

Steps:

• Combine carrots, orange juice, ginger and marmalade in 1 1/2 quart casserole Dot with butter.
• Bake uncovered@ 350F 30 minutes or until carrots are tender.

CARROT MARMALADE

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.