Recipe courtesy of Laura Calder
Episode: Well Preserved
Print
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

Total:
1 hr 10 min
Prep:
15 min
Inactive:
30 min
Cook:
25 min
Yield:
about 2 cups/500 ml
Level:
Easy

Nutrition Info

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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