Prep 10 mins
Cook 45 hrs
This is from Anne Gardon's "Preserving for All Seasons". I really like it, but then again, I love carrots and cinnamon together! This is so very easy to make and is great for a gift when your market's fruit section is looking rather blah.
- 4 cups carrots, grated (you can use a food processor)
- 4 cups orange juice
- 1 lemon, juice of
- 3 cups sugar
- 1 teaspoon cinnamon
- Cook carrots in orange juice over moderate heat for 30 minutes.
- Add sugar and cinnamon. Stir thoroughly and cook until thick.
- Ladle into hot, sterilized jars and seal.