Carrot Confiture
- Total:
- 1 hr 10 min
- Prep:
- 15 min
- Inactive:
- 30 min
- Cook:
- 25 min
- Yield:
- about 2 cups/500 ml
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 119
- Sodium
- 20 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 1 grams
- Sugar
- 27 grams
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
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
Serving suggestion: Serve on bread with cold butter.
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