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.

For those who remember the carrot cake from the Kerr book:

Carrot Cake

2 eggs, slightly beaten

1 cup sugar

2/3 cup vegetable oil

1 ½ cups all-purpose flour

1 ½ teaspoon ground cinnamon

1 ½ teaspoons baking soda

¼ teaspoon salt

1 pint jar canned carrots, drained and pureed

(Or 1 cup cooked pureed carrots)

20 ounce can crushed pineapple, drained

1 cup chopped walnuts

1 cup shredded coconut

In a 4 quart bowl, combine eggs and sugar.  Stir in oil.  Add flour, cinnamon, baking soda and salt.

Mix well.  Stir in pureed carrots.  Add pineapple, nuts and coconut.

Mix well.  Pour batter into greased 13x9 inch pan.  Bake at 350° for 30-40 minutes or until toothpick inserted in center comes out clean.  (Use a food processor or blender to puree carrots.)

Frosting:

3 ounces cream cheese, softened

¼ cup butter, softened

2 cups sifted powdered sugar

¼ cup Candied Carrot-Orange Mélange

In 2 quart bowl, blend cream cheese and butter.  Stir in powdered sugar, 1 cup at a time.  Add Carrot-Orange Mélange and blend thoroughly.  Yield:  1 ½ cups      Garnish with orange slices                         

 Kerr Kitchen Cookbook 1990 page 29