ORANGE-CARROT MARMALADE

I have become enamored with marmalades.  Their taste is like a grown-up Sweet -Tart making one want to pucker up and smile all at the same time.  I recently made a lovely, pale, light on the peel Pink Grapefruit Marmalade, but I wanted to do something more, something bright and orange.

I wanted to find the perfect balance between fruit and vegetable, something simple so the colors and flavors enhanced each other like Ying and Yang, Popeye and Olive Oyl, Yogi and Boo-Boo, and what the heck, I wanted to make something the children would like too, now, not later when they are all grown-up. 

The result of my desire is Orange - Carrot Marmalade, which is not only eye candy in a jar, but just a little sweeter than traditional marmalade, fulfilling my desire to entice the children to partake of, because they like it.  Of course, I didn't invent this particular pairing, there are a number of recipes floating around cyberspace, and I am not sure who did, but that really doesn't matter. I've discovered it now and made it my own.  As far as I know, you won't find this on any supermarket shelf, but then again, that just makes this marmalade taste so much better.

ORANGE - CARROT MARMALADE

INGREDIENTS

4 Cups grated Raw Carrots

4 Lemons

2 Oranges

Water, about 3 Cups

4 Cups Sugar

1 Tablespoons Butter

Pinch salt

DIRECTIONS

Scrub clean and squeeze oranges and lemons reserving the juice.

Slice the rinds of 1 orange and 2 lemons, place the remaining peels and pits into cheesecloth (see directions in Pink Grapefruit Marmalade) and/or set  peels aside to dry for Citrus Zest.

Cook citrus peels in 3 cups of water over medium heat until tender--about 30 minutes.

Add the grated carrots and  another 3 cups of water, bring to a boil, reduce and cook until soft, 20 to 30 minutes. Stir in the orange and lemon juice.

Add sugar all at once. Stir constantly, cooking slowly until all sugar is dissolved. Take your time may take from 30 to 40 minutes. Once you are sure sugar is dissolved, bring to a hard boil. Boil for a minute or 2 - (Candy Thermometer at 220 F if thats your thing)

Remove from heat. Add pinch salt and 2 teaspoons butter. Stir until incorporated.

Ladle into hot half pint or pint jars, leaving 1/4 inch head space. Adjust caps.

Process 10 minutes in boiling water bath.

It may take a week to jell, but if you are anxious  you can add 2 Tablespoons Pectin when you add the grated carrots.

Yield: about 3 to 4 pints or 6 to 8 half pints.

DILLED CARROT SOUP

I have enjoyed several variations of Carrot Soup lately.  Two of my favorites are created by the Irving Farm Coffee House in Millerton, New York and The Falls Village Inn, Falls Village, Connecticut.

Of course, I had to come up with something I could do myself at home, and I wanted to be able to preserve it.  As much as I enjoy cooking, sometimes I just want want to warm up a delicious bowl of soup with minimal effort. Pre-cooking and canning a few batches is an easy way to have a quick hearty soup during the cold, short days of winter.

This will require pressure canning because the ingredients are low acid, but this soup can also be made and served the same day. 

Hot or cold, this savory soup is equally delicious served hot during the cold winter months or served chilled during  the dog days of summer. I hope you enjoy my version.

DILLED CARROT SOUP

INGREDIENTS

1 Tablespoon Olive Oil

4 Tablespoons Butter

3 Cups Carrots

2 medium Acorn Squash (optional)

1 Spanish Onion

2 Cups Light Cream

3 Cups Chicken Stock

4 Cloves

3 Garlic cloves

Salt; White Pepper

1 Tablespoon Lemon Juice

Fresh Dill

DIRECTIONS

Pre-heat oven to 400 degrees.

If using halve and de-seed the acorn squash. Place face down on baking sheet and cook until soft,
20 – 30 minutes. Remove from oven and let cool until they are comfortable to handle.

In the meantime, scrape and slice carrots, dice onions and garlic.  In heavy bottom stockpot over medium heat add one tablespoon of olive oil and 4 tablespoons butter.  Add prepared carrots, onion and garlic.  Saute until onions are soft.  Scoop flesh from acorn squash and incorporate into mix. Add 1 ½ cup chicken stock.  Simmer 20 – 30 minutes until carrots are soft, stirring frequently.

Using stick blender, or tabletop blender, blend mixture until smooth. If using tabletop blender do in small batches and return to pot. Add the remainder of the chicken stock, salt and white pepper to taste, and simmer to meld flavors, 10 – 15 minutes, stirring often. Turn off heat. 

NOW -  If you are going to serve for dinner, Slowly add 2 cups light cream and blend thoroughly.  Chop fresh dill and add to taste.  I use 4-5 tablespoons.  Serve immediately.

OR - If you would like to bottle up and use at a later time, do not add light cream or dill, instead using sterilized quart size canning jars leaving one inch of headspace. 

Pressure process at 75 minutes for quarts, at 11 pounds, or 10 pounds for a weighted gauge.

Cool jars completely before storing on shelf, 6 to 8 months. When ready to serve, warm over medium heat, follow directions from NOW, and serve hot.

For saftey tips on Pressure Canning Soups click here.