Tag Archives: jelly

Carrot Marmalade Recipes

Carrot Marmalade Recipes
Like a jam, this sweet marmalade uses carrots to provide extra dimensions of texture and flavour for a fun topping. 

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Carrot Marmalade (1)

Ingredients: 10 cups grated carrots, 10 cups sugar ,6 oranges, 4 lemons, 1 tsp each of Allspice, cinnamon and ground cloves.
Method: Wash and peel thin the orange and lemon rind being careful not to get the inner white membrane of the rind. Put through the food chopper. Remove thin white membrane from orange sections and slice into small pieces. Squeeze the lemons and add the juice to the mixture and allow it all to stand over night. The next day, grate the carrots (unpeeled) and add with the spices and cook for 2 hours. Put in jars and seal.
(for an extra zing try adding some sliced fresh ginger root to the boiling about an hour after you start.)

Carrot Marmalade (2)

Ingredients: 1 ½ lb of brown sugar. 3 cups of chopped carrots. 4 medium oranges. 1 large lemon. Water.
Method: Chopped the carrots, oranges and the lemon. Mix with sugar.
Allow to stand overnight. In the morning, cook until the mixture gels, approx 2 hours. Test using standard jam method.
Seal while hot.

Carrot Marmalade (3)

Ingredients: 3 medium carrots; 4 lemons; 5 cups sugar; 9 cups water
Method: Grate carrots and lemon rind finely into a bowl. Add lemon juice. Add water and allow to stand for about 12 to 14 hours.
Boil for one hour, adding sugar a little at a time and stir till dissolved. Only then bring to the boil again and boil for another hour or until it jellies on a cold saucer. Bottle as needed.

Greek Carrot Marmalade

Ingredients: 2 1/4 pounds of fresh carrots, finely grated, grated peel of 2 oranges, 3 1/2 cups of water, 3 cups of sugar, 1/4 teaspoon of cinnamon
Method: Boil all ingredients, partially covered, over high heat for 50 minutes to 1 hour. Syrup should be like thin maple syrup. Allow to cool for 1 hour. Spoon into glass containers with airtight lids. Allow to cool completely before covering.

Source: World Carrot Museum

Jellied Cranberry Sauce with Fuji Apple

A great cranberry sauce need not be fancy. And it doesn’t get any more basic than this Jellied Cranberry Sauce.
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The Bitten Word

Total ingredients for this sauce? Four, including water and cranberries.

Skill level?     Can you boil water?

This Jellied Cranberry Sauce is a perfect, classic accompaniment for the Thanksgiving table. It sets nicely thanks to the extra pectin in the apple — we used Honeycrisp, by the way, instead of Fuji.  No reason, really — that’s just what we had on hand.
Truth be told, though, you barely taste the apples.  This simple gelatin is all about the cranberries, with just enough sugar to temper their tartness.
If you want a great, basic cranberry sauce, this is it. And making it is only marginally harder than opening a can.

《More Thanksgiving Suggestions From The Bitten Word》

Jellied Cranberry Sauce with Fuji Apple
Food & Wine (November 2009)
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200911-r-apple-cranberry-sauce
(This photo: Food & Wine)

INGREDIENTS
One 12-ounce bag fresh cranberries
1 large Fuji apple, peeled and cut into 1/2-inch dice
1 cup sugar
3/4 cup water

DIRECTIONS
Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.
In a medium saucepan, combine the cranberries with the apple, sugar and water. Bring to a boil and cook over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes. Scrape the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours. Invert the jelly onto a serving plate and remove the plastic wrap. Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving.

Make Ahead: The cranberry sauce can be covered in plastic wrap and refrigerated for up to 2 weeks. Serve chilled.