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.

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.


  1. Did you includ the pith parts of the citrus?

    1. I did tends to be bitter. The recipe didn’t say.


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