Here’s another recipe from the "Kerr Kitchen Cookbook 1990" that I have looked at over the years and haven’t made until now. This is a different mixture that is tart-sweet and perfect to add to the frosting for carrot cake or to cream cheese for a delicious spread or to sour cream for fruit salad dressing. I canned mine in tiny 4 ounce jars – a convenient size for recipes.
Candied Carrot-orange Mélange
2 Cups Raw Carrots -- shredded
1 Large Orange
2 Large Lemons
2 Cups Sugar
3 Cups Water
Place orange and lemons in warm water for 10 minutes to obtain maximum juice. Peel orange and lemons; save the peels.
Chop the peels in the food processor or blender.
Squeeze orange and lemons to yield a total of 3/4 cup orange and lemon juice.
In a bowl, combine citrus peels, citrus juices and carrots.
Measure this mixture and place it a 6 to8 quart saucepan.
For each cup of citrus and carrot mixture, measure one cup of water and 2/3 cup of sugar. Add water and sugar to c citrus and carrot mixture.
Cook over medium heat, stirring constantly, until most of the liquid is gone and mixture is thick.
Immediately fill hot half pint jars with mixture, leaving 1/2 inch head space. Remove air bubbles and wipe rims.
Place hot lids on jars and process jars in boiling water canner for 15 minutes.
Yields 2-3 half pints or 4-5 Four ounce jars.
1.Mix half pint jar with 8 ounces softened cream cheese for spread for nut breads or bagels.
2. Mix 1/2 cup of candied Carrot Orange Melange with 1 cup sour cream or plain yogurt for fruit salad dressing.
3. Add a ¼ cup of it to frosting for carrot cake.