Tuesday, March 4, 2014

Carrots Blood Orange Preserves

As much as I hate waking up very early in the morning, getting the kids ready, keeping up with Mariam's homework and the tidious "it's time for bed" reminder ...I Do love school days. 

I love it when the kids are asleep by 9 p.m, hubby is either working or out with friends  and the house is completely silent and all mine.

As I am not a t.v person, I usually spend this time just chilling out with my iPad, reading blogs, googling whatever comes to my mind, watching make up tutorials,  or in the kitchen, exploring new recipes and making old favorites.

The other night I was set to make this Iranian carrots preserve, when I noticed that I have a lot of blood orange on hand and I thought : why not?

The result is a rich , exotic yet refreshing  preserve with an almost candy like flavor perfect with bread, butter and a sprinkle of black pepper on top.

Carrots Blood Orange Preserves Recipe


2 pounds carrots
1/2 cup slivered blood orange peel

5 cups sugar
1 1/2 cup blood orange juice
1/2 cup fresh lime juice
1/2 tsp ground cardamom


- Wash, scrap and grate carrots.

- To remove bitterness from orange peel; boil them with 1/2 cup of water in a small saucepan for 10 minutes. Drain and wash.

- In a large heavy saucepan combine sugar, carrots, orange juice and orange peel. Over medium - high heat bring to boil, then reduce heat to medium- low and let it simmer for 35 minutes or until the mixture has thickened. Add lime juice and cardamom and simmer for 5 more minutes. Remove from heat.

- Sterilize jelly jars in boiling water and dry them. Fill the jars with the hot preserves and seal them. Store in a cool, dark place.

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