• Asako Kimchi

• Bartlett Pear Chutney

• Black Pepper Ponzu Sauce

• Caramel Kumquat Sauce

• Caramel Pecan Sauce

• Caramelized Red Onion Jam

• Carrot Marmalade

• Chimichurri

• Chocolate Hazelnut Spread - Real Nutella

• Chunky Tomato Salsa

• Cilantro Pesto

• Citrus Pepper Wet Rub

• Classic Caramel Sauce

• Coriander Beetroot Sauce

• Corn Relish

• Cortido

• Cranberry Ketchup

• Cranberry Sauce with Orange and Grand Marnier

• Easiest Caramel Sauce

• Fig and Olive Tapenade

• Freshly Churned Butter

• Fruit Salsa

• Gingery Tomato Chutney

• Green Pea and Mint Sauce

• Herbed Cashew Cream Cheese

• Horseradish Hollandaise

• Jicama Cranberry Salsa

• Lacto-Fermented Pickles

• Mango Chutney

• Margie s Chipotle and Roasted Garlic Mayo

• Preserved Lemons

• Ralph's Pumpkin Chutney

• Raspberry Coulis

• Rhubarb Chutney

• Rhubarb Vinaigrette

• Rhubarb, Ginger and Pink Grapefruit Preserves

• Rich Pan Sauce with Chicken

• Roasted Carrot Hummus

• Roasted Garlic Mustard

• Roasted Red Pepper Creme

• Roasted Tomatillo Salsa

• Roasted Tomatillo, Tomato and Morita Chile Salsa

• Seaweed and Pepper Sprinkle

• Simple Tomato Sauce

• Smokey Garlic Pepper Dry Rub

• Smokey Maple Salad Dressing with Lapsang Souchong

• Spiced Fig and Orange Caramel

• Spiced Nut Butter

• Spring Green Pesto

• Strawberry Lavender Cordial

• Sun-dried Tomato Pesto

• Tomato de Arbol Salsa

• UNA's Smoked Paprika Ketchup

Carrot Marmalade

Jul/Aug 2008
Use an organic lemon and orange if possible, since the skin is also used in the marmalade. This recipe is from The Canadian Farm Cookbook, circa 1911.

1 lemon
1 orange (use a Seville orange in winter when available)
2 c. water
2 c. grated carrot
2 ½ c. sugar

Scrub the lemon and orange and shred the zest on a box grater. Finely chop the fruit. Pick out the seeds and put them into a tea ball or scrap of cheesecloth.

In a large pot, combine the lemon and orange zest, the chopped fruit, the seeds and the water, bring to a boil over medium-high heat, and boil for about 10 minutes. (The seeds are rich in pectin, which is why they are cooked along with the fruit.) Add the carrots and sugar and boil gently for 30 minutes longer, until the marmalade is thick and forms a sheet when poured from a spoon. Pull out the seeds and process the marmalade in jars according to the manufacturer’s directions. Makes three 8 ounce jars.