SWEET BABY CARROTS
Honey, butter, and brown sugar make these baby carrots irresistible! It may not be the most nutritious recipe, but the carrots turn out so yummy, you won't care!
Provided by Lisa Altmiller
Categories Side Dish Vegetables Carrots
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
- Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes
Nutrition Facts : Calories 401.7 calories, Carbohydrate 50.7 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 3.2 g, Protein 1.4 g, SaturatedFat 14.6 g, Sodium 249.1 mg, Sugar 44.9 g
MARMALADE-GLAZED CARROTS
This side dish is ideal when you'd like to serve your vegetables in a different way for a special dinner. Cinnamon and nutmeg season baby carrots that are simmered with orange marmalade and brown sugar. -Barb Rudyk, Vermilion, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 5h40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 3-qt. slow cooker, combine the carrots, marmalade, 1 tablespoon water, brown sugar, butter and seasonings. Cover and cook on low until carrots are tender, 5-6 hours., In a small bowl, combine cornstarch and remaining water until smooth; stir into carrot mixture. Cover and cook on high until thickened, about 30 minutes. Serve with a slotted spoon.
Nutrition Facts : Calories 159 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 252mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 3g fiber), Protein 1g protein.
MARMALADE CANDIED CARROTS
My favorite way to make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. -Heather Clemmons, Supply, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, place steamer basket over 1 in. water. Place carrots in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 12-15 minutes or until carrots are crisp-tender., Meanwhile, in a small saucepan, combine marmalade, brown sugar and butter; cook and stir over medium heat until mixture is thickened and reduced to about 1/2 cup. Stir in pecans and extract., Place carrots in a large bowl. Add marmalade mixture and toss gently to coat.
Nutrition Facts : Calories 211 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 115mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 4g fiber), Protein 2g protein.
SWEET CARROT MARMALADE
This sweet and delicious marmalade has a secret that your carrot hating kids will never know unless you tell them. It is a cousin to orange marmalade, using grated carrots instead of orange rind. Try it, you'll love it!
Provided by mojoloh
Categories Jellies
Time 1h
Yield 6 8 oz. jars, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large, deep stainless steal saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, cloves, and nutmeg.
- Bring to a boil over high heat, stirring frequently.
- Reduce heat, cover and boil gently 20 minutes, stirring occasionally.
- Remove from heat and whisk in pectin until dissolved.
- Bring to a boil over high heat, stirring frequently.
- Add sugar all at once, and return to a full rolling boil, stirring constantly.
- Boil hard, stirring constantly, for 1 minute.
- Remove from heat and skim off foam.
- Ladle into 6 (8 oz.) hot canning jars, leaving 1/4 inch headspace.
- Wipe jar lips clean and seal jars with canning lids.
- Place jars in large pot or canner, ensuring that they are completely covered with water.
- Bring to a boil and process 10 minutes.
- Wait 5 minutes, then remove jars, cool and store.
Nutrition Facts : Calories 957.9, Fat 0.3, SaturatedFat 0.1, Sodium 39.7, Carbohydrate 248, Fiber 3.8, Sugar 234.5, Protein 0.9
MARMALADE CARROTS
Sticky, buttery and sweet - this versatile side dish is simple yet glorious
Provided by Good Food team
Categories Side dish
Time 35m
Number Of Ingredients 5
Steps:
- Put everything except the parsley in a pan and pour over 250ml water. Simmer over a low heat for 20 mins until the liquid has evaporated and the carrots are tender and coated in a sticky glaze. If they are still a little raw, add a splash of water and cook for a few mins more. Transfer to a serving platter and serve sprinkled with parsley.
Nutrition Facts : Calories 95 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.13 milligram of sodium
EASY GLAZED CARROTS
These glazed carrots are easy and simple to make. They make a great kid's snack or even a side dish to go with a meal.
Provided by Brittany Austin
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Place carrots into a microwave-safe bowl; add brown sugar, butter, and orange marmalade to carrots. Cover bowl loosely with plastic wrap and cook in microwave on high power for 3 minutes; stir. If butter and marmalade aren't completely melted, continue cooking on high power for 30-second intervals, stirring after each interval, until carrots are coated with glaze.
Nutrition Facts : Calories 243.9 calories, Carbohydrate 36.4 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 2.1 g, Protein 0.8 g, SaturatedFat 7.3 g, Sodium 362.9 mg, Sugar 32.2 g
CARROT CAKE WITH MARMALADE CREAM CHEESE FROSTING
Categories Cake Cheese Fruit Nut Vegetable Dessert Bake Cream Cheese Orange Walnut Carrot Spring Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 21
Steps:
- For Cake:
- Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift first 5 ingredients into medium bowl. Beat eggs, oil, sugars, marmalade and juice in large bowl until blended. Stir in dry ingredients. Fold in carrots and nuts. Divide batter between cake pans. Bake until tester inserted into centers comes out clean, about 40 minutes. Transfer cakes to racks; cool 15 minutes. Turn out cakes onto racks; cool completely.
- For Frosting:
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add 3/4 cup marmalade, butter and orange peel and beat just until smooth. If necessary, cover and chill until firm enough to spread.
- Place 1 cake on plate. Spread with 1/4 cup marmalade. Spread 1 cup frosting over. Top with second cake. Spoon 2 cups frosting into pastry bag fitted with large star tip. Spread remaining frosting smoothly over top and sides of cake.
- Pipe frosting in 4 parallel lines atop cake, spacing evenly. Pipe 5 lines atop cake in opposite direction, forming lattice. Press 1 cup nuts onto sides of cake. Pipe ring of frosting around top edge of cake. Stir 1/4 cup marmalade to loosen; spoon some into 1 row of lattice diamonds. Spoon some of remaining nuts into next row of diamonds. Repeat, alternating marmalade and nuts, filling rows completely. (Can be made 2 days ahead. Cover with cake dome and chill.)
CARROT MARMALADE
This is an amazingly good marmalade. I got the recipe from the Canadian Farm Cookbook of 1911. I used to make plain Seville orange marmalade but I like this better. It only makes three jars, but unlike most recipes for preserves, it does very well when doubled. If you love marmalade, you will want to!
Provided by Jenny Sanders
Categories Oranges
Time 1h45m
Yield 3 250ml jars, 48 serving(s)
Number Of Ingredients 5
Steps:
- Wash the lemon and orange and shred them finely.
- Keep all the seeds from both, and put them in a clean new tea ball, or sew them into a scrap of cheesecloth.
- Put the canning jars in a large kettle with enough water to come to an inch above the rims.
- Turn the heat on just after you add the sugar and carrots to the marmalade- jars must be boiled 10 minutes to be sterilized.
- Put the lemon and orange shreds and juice in a large, broad pot with the water and the seeds, and boil for ten minutes.
- Wash, peel and grate the carrots.
- Add the carrots and sugar to the peels.
- Continue boiling until the marmalade is thick and forms a sheet when poured from the spoon, about 30 minutes longer.
- Fish out the seeds, draining them well.
- Seal the marmalade in sterilized jars and process in boiling water for 5 minutes.
Nutrition Facts : Calories 43.9, Sodium 3.4, Carbohydrate 11.4, Fiber 0.3, Sugar 10.6, Protein 0.1
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CARROT MARMALADE RECIPE - PRESERVE & PICKLE
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4.2/5 (6)Total Time 1 hr 10 minsCategory PreservesCalories 103 per serving
- Peel the carrots and grate using a coarse box grater. A food processor with a grater attachment will make quick work of this if you have one.
- Add the carrots to a preserving pan or a large heavy-bottomed pan along with the juice and zest of the oranges and lemons and 550ml of water. Bring the mixture to the boil and simmer, stirring occasionally for 15 minutes.
- After 15 minutes add the sugar, stirring to get it completely dissolved. Bring everything to a boil and continue with a good simmer for around 15 - 20 minutes.
- After 15 to 20 minutes the marmalade should reach the set point at 220°F or 104°C. You can do a test on a plate as per the instructions here.
CARROT JAM (3 INGREDIENTS) - VEGGIE DESSERTS
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Ratings 33Calories 70 per servingCategory Jam
- Put in a saucepan and add enough water to just cover them and cook for 10 minutes or until soft, then drain.
- Puree the cooked carrots with a blender or immersion hand blender. If necessary, put the pureed carrots into a fine sieve and push out any excess water.
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