Sweet Carrot Marmalade Recipes

SWEET GLAZED CARROTS

Steps:

• Trim most of the leafy green stalks off the carrots, then peel them.
• Melt the butter and dripping or goose fat (if using) in a large frying pan over a medium heat. Crush the unpeeled garlic with the flat side of your knife, then add to the pan turning after 1 minute.
• Pick and sprinkle in the thyme sprigs, squeeze over the clementine juice, then add the honey or sugar and a splash of water.
• Add the carrots in a single layer, season with sea salt and black pepper, the jiggle the pan to coat the carrots. Cover, reduce the heat to medium-low and cook for 15 to 20 minutes, or until tender.
• Remove the lid, then cook for a further 5 minutes, or until the glaze has reduced, and the carrots are sticky and caramelised, turning often. Serve straightaway, or reheat when needed.

SWEET BABY CARROTS

Steps:

• Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
• Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes

MARMALADE-GLAZED CARROTS

Steps:

• In a 3-qt. slow cooker, combine the carrots, marmalade, 1 tablespoon water, brown sugar, butter and seasonings. Cover and cook on low until carrots are tender, 5-6 hours., In a small bowl, combine cornstarch and remaining water until smooth; stir into carrot mixture. Cover and cook on high until thickened, about 30 minutes. Serve with a slotted spoon.

MARMALADE-GLAZED CARROTS

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.

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.

SWEET CARROT MARMALADE

Steps:

• In a large, deep stainless steal saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, cloves, and nutmeg.
• Bring to a boil over high heat, stirring frequently.
• Reduce heat, cover and boil gently 20 minutes, stirring occasionally.
• Remove from heat and whisk in pectin until dissolved.
• Bring to a boil over high heat, stirring frequently.
• Add sugar all at once, and return to a full rolling boil, stirring constantly.
• Boil hard, stirring constantly, for 1 minute.
• Remove from heat and skim off foam.
• Ladle into 6 (8 oz.) hot canning jars, leaving 1/4 inch headspace.
• Wipe jar lips clean and seal jars with canning lids.
• Place jars in large pot or canner, ensuring that they are completely covered with water.
• Bring to a boil and process 10 minutes.
• Wait 5 minutes, then remove jars, cool and store.

MARMALADE CARROTS

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.

SWEET AND SPICY CARROT HUMMUS

Steps:

• If using Canned Chickpeas, drain water from chickpeas. Retain water, it can be used for grinding.