Apricot Carrot And Goji Berry Marmalade Recipes

APRICOT GLAZED CARROTS

Steps:

• Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
• Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.

CARROTS WITH APRICOT PRESERVES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Bring carrots and water to a boil in a saucepan over high heat. Reduce heat to medium, cover, and steam until the carrots are just tender, about 5 minutes.
• Meanwhile, stir together the apricot preserves, cornstarch, dried apricots, and raisins in a saucepan. Place over medium heat, and cook until the mixture bubbles, thickens, and turns clear, 2 to 3 minutes.
• Once the carrots have cooked, drain, and stir into the apricot preserves. Pour into a baking dish, and bake in preheated oven until the sauce has thickened further, and turned light brown, about 15 minutes.

APRICOT, CARROT AND GOJI BERRY MARMALADE

Steps:

• Put the apricots into a pan of boiling water and boil for 5 minutes.
• Drain and rinse in cold water then put in the blender with the water. This boiling and draining process not only softens the apricots but removes some of the sulphur in which they have been preserved.
• Blend until smooth and add the blended apricots to a pan with the sugar and carrots.
• Bring to the boil and simmer for 20minutes or until setting point is almost reached. (you can test this by putting a spoonful onto an ice cube or cold saucer, if it jellifies, it is done)
• Meanwhile, soak goji berries in the orange and lemon juice. Towards the end of cooking time add the goji berries and the juice.
• Bring back to the boil and skim off any scum that forms on the surface. Add the butter and boil for just a few more minutes.
• Do not pot the jam until it is almost cool to allow for even distribution of the carrot and berries (see canning notes, follow the link on the home page of this site) or store in the fridge for upto 1 month.

DRIED APRICOT MARMALADE

Steps:

• Soak apricots in water overnight; drain and cut into pieces.
• Peel citrus fruit and remove white pith.
• Shred colored peel and chop fruit finely; add lemon juice and apricots.
• Add pineapple.
• Measure fruit and add an equal volume of sugar.
• Cook until thick, stirring carefully to prevent scorching.
• Add pine nuts, if desired.
• Fill sterilized jars, cover and process in a boiling water bath for ten minutes to seal.

APRICOT PEPPER MARMALADE

Steps:

• Heal oil in a medium saute pan over medium heat.
• Add peppers and onions, reduce heat to medium low and saute 3-4 minutes, until vegetables soften, not browning.
• Add remaining ingredients and simmer 20 minutes.
• Cool marmalade and then store in refrigerator.

APRICOT CARROTS

Steps:

• Place carrots in a saucepan with enough water to cover; bring to a boil. Cover and cook for 8 minutes or until crisp-tender; drain. Add remaining ingredients; cook and stir over medium heat for 3 minutes or until preserves are melted and carrots are coated.