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