Printable Area
Carrot Confiture
Recipe courtesy Laura Calder
- Total Time:
- 1 hr 10 min
- Prep:
- 15 min |
- Inactive Prep:
- 30 min |
- Cook:
- 25 min
- Level:
- Easy
- Yield:
- about 2 cups/500 ml
Ingredients
- 1 pound/500 g carrots, peeled
- Water, as needed
- 2 cups/400 g sugar
- Zest of 1 lemon
- Juice of 2 lemons
- 10 whole almonds, chopped
- 2 tablespoons Cognac
- Serving suggestion: Serve on bread with cold butter.
Directions
Slice the carrots and put them in a saucepan covered with water. Boil until very soft, then run through a food mill to puree. Stir the sugar into the puree in a saucepan. Add the lemon zest and lemon juice, bring to a boil, and cook until glassy and jammy. Remove the pan from the heat and stir through the chopped almonds and the Cognac. Cool. Cook's Note: Enjoy on bread with slabs of cold butter.
SERVINGS: 16 (per 2 tablespoons)
Calories: 119
Total Fat: 0 grams
Saturated Fat: 0 grams
Protein: 0 grams
Total carbohydrates: 29 grams
Sugar: 27 grams
Fiber: 1 gram
Cholesterol: 0 milligrams
Sodium: 20 milligrams