Cara Cara oranges are my new favorite grocery store discovery. This citrus fruit is big on flavor and less acidic than the more common naval orange. Since I seem to be partnering veggies and fruits lately, I decided carrots and oranges could work together in a marmalade. This proved to be a tasty combination and typical of my recipes ginger was included. Unlike a traditional marmalade I have not included the rind choosing instead to add texture with the carrots. Most recipes advised adding equal parts water and sugar, I found this to be too sweet for my taste, perhaps it is because this fruit happens to be sweet enough on its own. Add this marmalade to toast, oatmeal or a fish filet.
Orange Marmalade with Carrots and Ginger
by Inspired by the Seasons
- 3 Cara Cara Oranges cut in 1/4" slices
- 1/3 c finely grated carrots
- 1 " piece of freshly grated ginger root
- 2 T honey
- 1/4 c sugar
- 1 c water
Add orange slices, ginger and water to a saucepan, you may need to add more water in order to cover the fruit. Bring to a simmer and cook for 20 minutes. With a tongs, remove orange slices and place in a fine mesh strainer over a bowl. With the back of a spoon or cup measure press out the juice and return the liquid to the pan. Add carrots, honey and sugar to the saucepan and bring to a boil, reduce to a simmer and cook an additional 10-12 minutes stirring frequently until it starts to thicken. When the bubbles in the pan get larger, you know you are close to done. When you think it is ready, put a tablespoon on a cold plate and if it gels it is ready. Remove from heat and allow to cool to room temperate before transferring to a lidded container. Store in refrigerator for up to 2 weeks.
If you are looking for a more savory marmalade, check out my onion version.