Cardamom Carrot Marmalade
Handmade gifts are better, but handmade food gifts are the best. Inspired by carrot jam from Afghanistan, this marmalade puts carrots and cardamom to good use and easy enough to make in an afternoon. Because candied grated carrots play the role of citrus peel in this naturally neon orange marmalade, the result is sweet rather than bitter.
2 cups water
1 Tbsp green cardamom pods
1 Meyer lemon, zest and juice
1 orange, zest and juice
2 cups grated carrots (about 6 medium or 3 large carrots)
2 cups organic cane sugar
1 tsp cardamom seeds, ground
1. In a saucepan, combine the water, cardamom pods, and lemon and orange juices and zests. Bring to a boil. Simmer for 15 minutes. Remove from heat. Take out and discard cardamom pods.
2. Add carrots, sugar and ground cardamom, and simmer for about 30 minutes, stirring constantly, until the carrots absorb most of the liquid and only a small amount of sugar syrup pools when you pull your spoon across the bottom. Remove from heat.
3. Spoon into sterile glass jars with airtight lids and cover. Pro- cess in a water bath for 10 minutes (will keep unopened for up to one year), or cool completely and store in the refrigerator (will keep for several weeks).
Makes 2 cups (or 2 half-pint jars)
Recipe by Anna Brones from The Culinary Cyclist, Taking the Lane / Elly Blue Publishing, Portland, OR, 2013