- 2 pounds carrots
- 4 cups granulated sugar
- 1 teaspoon each ground cinnamon, ground nutmeg, ground ginger, ground cloves
- 1/2 teaspoon ground allspice and ground mace
- Zest and juice of one lemon
- Zest and juice of two oranges
I am so excited to share my new favorite recipe with you! With Thanksgiving right around the corner, I am preparing a Spiced Carrot Marmalade that will be the perfect gift for family and friends and a wonderful spread for my biscuits. It just doesn’t feel like Thanksgiving without some sort of carrot recipe. Whether roasted, steamed, pickled, or the star of a soup, salad, cake, muffin, bar, slaw, or even a mousse, carrots are not only good for you, but make everything taste and look better! One of my favorite recipes as a kid was my mother’s Carrot Potato Mash served only on Thanksgiving.
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…so here’s how easy this marmalade is to make:
The easiest and quickest way to finely grate carrots is to use your handy-dandy food processor. HINT, hint: If you don’t have one, you NEED one, and this would be the perfect time to ask for one for Christmas.
Place in a heavy saucepan and cover carrots with just enough water. Simmer over low heat for 20 minutes, or until the carrots are tender. Drain excess water.
While your carrots are simmering away measure into a large bowl your sugar, cinnamon, nutmeg, ginger, mace, and allspice. After thought: I think I might add ground cloves next time, too!
While you wait for your carrots, place your canning jars and lids into a pan of water. Be sure the water is about half way up the pan. Bring to a boil for about 5 minutes. Turn off the heat, allow the jars to sit for a couple of minutes and then using tongs, carefully place jars and lids onto a plate to cool.
Drain the carrots well…
…return them to the saucepan and add the sugar and spices.
Add the zest…
…and juice of the lemons and orange to the carrot mixture. Slowly stir until completely blended.
Simmer over low heat, stirring frequently, for 45 minutes or until thick and glossy.
Spoon into your sterilized jars, carefully wipe off any extra that got onto your jars and cool. I also like to run a damp paper towel along the inside lip of the jar so that’s it’s nice and clean. Once cooled, place lid on and cover tightly. Refrigerate your marmalade for up to 30 days.
I hope y’all will make this very easy and flavorful addition for your Thanksgiving table or a thoughtful and delcious gift for your loved ones! I’m thankful to each of you for visiting!
Other gifts for a hostess:
Try my Carrot Cake for a sweet ending to your Thanksgiving meal!
Sensational Succotash is most likely the very first side made by the Native Americans and shared with the Pilgrims is a great dish, too.
Salad Wraps with Chili Sauce is a great appetizer or snack anytime of the year. This is the perfect light appetizer to start off a hearty Thanksgiving feast!
Glazed Roasted Vegetables is probably the easiest and most delicious way to serve carrots!
Be sure to check out my Fall Fest friends contributions as well!
Thursday Night Dinner: Pickled Carrots
Virtually Homemade: Roasted Red Onions and Carrots With Pomegranate Gremolata
Haute Apple Pie: Carrot, Apple and Radicchio Slaw
What’s Gaby Cooking: Thyme and Honey Roasted Carrots
Glory Foods: Honey-Carrot Bread
Daily*Dishin: Carrot Cake Hawaiian-Style
FN Dish: Quick Carrot Sides for Thanksgiving
Cooking With Elise: Spiced Carrot Marmalade
Dishin and Dishes: Roasted Honey Balsamic Glazed Carrots
Daydreamer Desserts: Carrot Cheesecake
Mooshu Jenne: Apple and Carrot Hearts Salad
The Sensitive Epicure: Maple Bourbon Glazed and Braised Carrots
Daydreamer Desserts: Carrot Martini