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.

DRY CITRUS RIB RUB

The leftover skins from citrus fruits are aromatic and full of flavor. They can be dried out in the sun, in an oven, a dehydrator, or in a warm, dry spot in your kitchen or pantry. Then those dried skins can be used for creating a variety of culinary delights including a lovely barbeque rub.

Your citrus peels can be used in so many ways: added whole or powdered to baked foods and cakes, mixed into a stew or stuffing, but one of my favorite ways to use cirus peels is in a dry rub for grilling. It is so easy.  Blend everything together, store in a jar on the shelf.  Just remember, the quicker you use it, the more sophisticated the flavors, so keep your batches small.

Most dry rub recipes, used by 'grill masters', start with two basic ingredients, sugar and kosher salt, before adding your preferred spices at a ratio of 8:3:1:1.  The following is a simple example.

8:3:1:1 RUB

8 Tablespoons Brown Sugar 

3 Tablespoons Kosher Salt

1/2 teaspoon Cumin

1/2 teaspoon White Pepper

1/2 teaspoon Cayenne Pepper

1/2 teaspoon dry Coleman's Mustard


Combine all ingredients in a large bowl and mix well. Store in an airtight container.
For the best results, the rub should have time to 'rest' with the meat. Rubs should be applied liberally to moist, thawed meat for a minimum of two hours. You have maximum flavor if you apply the rub 24 hours before throwing on the fire. This allows the rub's ingredients to marinade with the meat's natural juices. If preparing duck, chicken, or some other fowl for barbequeing, place the rub under the skin for best results. Play with the citrus to find your favorite flavor combinations.  For instance, orange peel works well with duck, lemon peels with chicken, and a combination of grapefruit and lemon blends wonderfully with pork.

Wrap your meat tightly in plastic wrap, this helps keep your rub married to the meat, and rest for the desired time in the refrigerator.  Pull out meat about an hour prior to cooking and let return to room temperature. Grill according to taste.

Personally, I don't consider cooking on gas grilling. For an unrivaled, full-barbeque flavor, Paul and I prefer cooking over a natural hardwood charcoal fire, but we all do as we must!





Dried grapefruit and lemon peels in the Mini Chopper.
Grind into small bits, store in a container in the fridge
or with your other dried spices.

 

DRY CITRUS RIB RUB

INGREDIENTS

2 Tablespoons Kosher Salt

2 Tablespoon Dark Brown Sugar

2 Tablespoons dried Citrus Flakes

2 Tablespoon Cumin

1 Tablespoon Paprika

1 Tablespoon diced Garlic

1 Tablespoon diced Onion

1 teaspoon Cayenne Pepper

1 teaspoon White Pepper

1 teaspoon ground Sage

1 teaspoon ground Thyme

NOTE: Garlic and onion may be fresh diced (added just before applying the rub) or dried. Dried citrus flakes can be any combination of lemon, orange and grapefruit.

DIRECTIONS

Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack the dry rub onto your next rack of ribs, pork roast, venison loin, or chicken. 



NOTE:  Purchase the best quality spices you can find. There is a huge difference between the older discounted spices, and the newer fresher bottles.