Carrot marmalade
Check out this super easy recipe for this delicious carrot marmalade from food writer and chef Darina Allen. Try this on scones with a dollop of cream. It’s also good drizzled over labneh on crostini. For a tarter marmalade, add an extra ½ or whole lemon
- 600g carrotspeeled and grated on the coarse side of a box grater
- 2 orangeszested and juiced
- 2 lemonszested and juiced
- 400g granulated sugar
Nutrition: per serving
- kcal42
- fat0.1g
- carbs10.1g
- sugars10g
- fibre0.6g
- protein0.1g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Put the carrots into a pan with the orange and lemon zests and juices. Add 350ml water, bring to the boil and simmer for 15 minutes.
step 2
Meanwhile, put the sugar onto a baking tray and heat for 5-10 minutes in the oven, then add to the carrots. Stir to dissolve, return to the boil and simmer for 30 minutes until the marmalade reaches setting point or 105C/220F on a sugar thermometer.
step 3
Pour into sterilised jars (see notes below), cover, seal and store in a cool, dark place.
