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Carrot and Cointreau Marmalade Recipe

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This is gorgeous. It looks gorgeous in the jars and tastes gorgeous. It is as good on scones and biscuits as it is serving as a relish with pork or poultry.

The addition of the booze makes it extra special and festive for Christmas stocking stuffers.

Number of servings: Makes 4 cups.

Estimated Prep Time: 25 minutes

Estimated Cooking Time: 35 minutes



Peel & grate the carrots finely.

Peel the lemon and orange (if you wish, you can zest them first, and freeze the zest for another use), then chop them. Optional: use about 1/2 the lemon zest in the recipe.

Combine all the ingredients except the Cointreau in a large saucepan. Bring to the boil, then simmer uncovered for 15 minutes. Stir in the booze, then continue cooking for another 5 minutes. Transfer into hot mason jars, seal, and process for 5 minutes in boiling water bath.

Recipe notes

Instead of Cointreau, you can use Grand Marnier. Or omit altogether.

You can easily double or triple this recipe for gifts.

Please share this recipe with your friends. They may love it.


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