Candied carrot orange melange

Yield: 4 Servings

Measure Ingredient
2 cups Shredded carrots; finely shredded-raw
1 \N Orange
2 \N Lemons
2 cups Sugar; approximately
3 cups Water; approximately

Place orange and lemons in warm water 10 minutes to get maximum juice. Peel orange and lemons and save peel. Running a knife sideways accross the peel remove as much of the white pith as possible. Chop finely in blender or food processor. Squeeze orange and lemons to get ¾ Cups of juice. (it took me an extra orange) In a bowl combine juice, carrots, orange, lemon and peels.Measure this mixture and place in an 8 qt. sauce pan. For each cup you measured add 1 cup of water and ⅔ cups of sugar. Add to mixture.

Cook over medium heat till almost all liquid is gone. This takes maybe an hour or so, it will reduce by about ⅔.Fill hot sterilized half pint jars, leaving ½ " head space. Cap jars properly and process in boiling water bath for 10 minutes. Makes about 3-- ½ pints Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Jean" <frauline@...> on Dec 19, 1997

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