Carrot Marmalade Recipes

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

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.

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.

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.

Steps:

• Peel carrots and put through a food chopper, or grate them.
• Cover with water, add the finely chopped ginger and simmer til carrots are tender.
• Cut oranges and lemons in quarters, removing seeds. Either slice paper thin or put through a food chopper (including the peels)
• Cover with water and cook gently until peel is tender (approx 2 to 3 hours) Combine with carrots/ginger and measure.
• Add 2-3 cups of sugar for each cup of fruit mixture.
• Bring to a boil and cook gently until jam is thick and clear.
• Pour into hot, sterile jars and seal.

Steps:

• Grind the lemons and carrots together in a meat grinder, using the coarsest blade. Combine all the ingredients in a large pot and cook over medium heat, stirring occasionally, for 1 hour or until juice has thickened. Pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin. When the paraffin has hardened, cover the glasses and store.

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.

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.

Steps:

• For Cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift first 5 ingredients into medium bowl. Beat eggs, oil, sugars, marmalade and juice in large bowl until blended. Stir in dry ingredients. Fold in carrots and nuts. Divide batter between cake pans. Bake until tester inserted into centers comes out clean, about 40 minutes. Transfer cakes to racks; cool 15 minutes. Turn out cakes onto racks; cool completely.
• For Frosting:
• Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add 3/4 cup marmalade, butter and orange peel and beat just until smooth. If necessary, cover and chill until firm enough to spread.
• Place 1 cake on plate. Spread with 1/4 cup marmalade. Spread 1 cup frosting over. Top with second cake. Spoon 2 cups frosting into pastry bag fitted with large star tip. Spread remaining frosting smoothly over top and sides of cake.
• Pipe frosting in 4 parallel lines atop cake, spacing evenly. Pipe 5 lines atop cake in opposite direction, forming lattice. Press 1 cup nuts onto sides of cake. Pipe ring of frosting around top edge of cake. Stir 1/4 cup marmalade to loosen; spoon some into 1 row of lattice diamonds. Spoon some of remaining nuts into next row of diamonds. Repeat, alternating marmalade and nuts, filling rows completely. (Can be made 2 days ahead. Cover with cake dome and chill.)

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.