| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Baking &, Desserts |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Shredded carrots; finely shredded-raw |
| 1 |
|
Orange |
| 2 |
|
Lemons |
| 2 |
c |
Sugar; approximately |
| 3 |
c |
Water; approximately |
INSTRUCTIONS
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 3/4 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 2/3 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 2/3.Fill hot sterilized half pint jars,
leaving 1/2 " head space. Cap jars properly and process in boiling water
bath for 10 minutes. Makes about 3-- 1/2 pints
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Jean"
<frauline@bigfoot.com> on Dec 19, 1997
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