Carrot Orange Marmalade
|Water||3 1⁄4 Cup (52 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Sugar||4 Cup (64 tbs)|
Insert shredding disc and shred carrots; you should have 3 cups.
Place in a wide 5 to 6-quart pan.
Using a vegetable peeler or paring knife, remove zest (colored part of peel) from oranges; cut zest in thin slivers and add to carrots.
Squeeze juice from oranges and add to carrots along with water.
Cover and simmer over low heat for 15 minutes or until zest is tender.
Add lemon juice, ginger, and sugar.
Bring to a boil, then boil, uncover over medium-high heat, stirring frequently, untir mixture thickens (about 20 minutes).