google advert left column 1
An alternative to the usual seville orange marmalade, although still based on citrus fruit.
2.5 litres grated carrots (10 cups)
6 oranges (could be Seville oranges if you can get them)
1 tsp each of allspice, cinnamon and ground cloves.
Peel the oranges and lemons and remove as much of the membranes and pith as possible. Slice thinly.
Remove thin white membrane from the orange flesh and slice into small pieces.
Squeeze the lemons, add the juice to the carrots, orange flesh and citrus peel and allow it all to stand over night.
The next day, add spices and cook simmer for 2 hours.
Pot in sterilised jars
This recipe is adapted from the one at the Carrot Museum website.