Orange Marmalade with Carrots and Ginger
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.
