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  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.


4 comments:

  1. Sue, do you include the white pith of the peels? Or is this recipe asking for just the zest? The reason I'm asking is because if the recipe allows the whole peel, pith and all, why, I may as well just quarter the orange/lemons and blend them up in my Vitamix, instead of going through the extra peeling/squeezing steps.
    Thank you for your thoughts/advice!

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  2. Or I could process the quartered orange/lemons in a food processor, if a little more texture would be desirable than what a Vitamix would give me. At any rate, I would love to hear what you think. This recipe sounds delicious! I am imagining it on whole-wheat toast--is it rather like orange marmalade, or a little less sweet?

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    Replies
    1. The recipe in the book is just as written, but I removed most of the pith as I think it's a little too bitter for us. It's fairly tart made that way...depends on how you like your marmalade, I guess. It's easy enough to halve the recipe to try it out.

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    2. I agree with Sue in that I would remove a lot of the pith as we don't like bitter marmalade. I think I would not use a Vitamix as most marmalades have some pieces of oranges in the marmalade. If you like and some people do, the bitter type you could leave more pith on.

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