From the Garden...Home Canned Candied Carrot-orange Mélange

  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.

Uses: 

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.