Description
This carrot marmalade blends sweet grated carrots with vibrant citrus zest and juice, warmly spiced with cardamom. It’s a sticky, versatile spread perfect for both sweet and savory uses.
Ingredients
2 cups grated carrots
1 tablespoon orange zest
½ cup fresh orange juice
2 teaspoons lemon zest
¼ cup fresh lemon juice
2 cups tap water
2 cups granulated sugar
¾ teaspoon ground cardamom
¼ teaspoon kosher salt
Instructions
- Combine grated carrots, orange zest and juice, lemon zest and juice, and water in a large saucepan.
- Bring to a boil over medium-high heat, then reduce to medium-low and simmer until carrots are tender-crisp, about 15 minutes.
- Stir in sugar, cardamom, and salt until sugar dissolves, about 30 seconds.
- Continue to simmer over medium-low heat, stirring occasionally, until the mixture thickens and reaches 220°F (104°C), about 40 to 45 minutes.
- Skim off any foam and pour the hot marmalade into a clean 16-ounce jar.
- Refrigerate until fully cooled, at least 4 hours before using.
Notes
- Add grated fresh ginger along with cardamom for extra warmth.
- Puree for a smoother consistency after cooking.
- Use a combination of lemon and orange for complex citrus notes.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Condiment
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 10g
- Sodium: 20mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
