Carrot Confiture per tablespoon
- Number of Servings: 32
Ingredients
· 1 pound carrots, peeled· Water, as needed· 2 cups sugar· Zest of 1 lemon· Juice of 2 lemons· 10 whole almonds, chopped· 2 tablespoons Cognac or less expensive brandy or Scotch or Whiskey or peach or apricot or pear juice
Recipe courtesy Laura Calder
Show: French Food at Home Episode: Well Preserved
TOTAL TIME: 1 hr 10 min
PREP: 15 min INACTIVE PREP: 30 min COOK: 25 min
· LEVEL: Easy
· YIELD: about 2 cups or 32 tablespoons
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.
Number of Servings: 32
Recipe submitted by SparkPeople user CHUCKLES0719.
Show: French Food at Home Episode: Well Preserved
TOTAL TIME: 1 hr 10 min
PREP: 15 min INACTIVE PREP: 30 min COOK: 25 min
· LEVEL: Easy
· YIELD: about 2 cups or 32 tablespoons
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.
Number of Servings: 32
Recipe submitted by SparkPeople user CHUCKLES0719.
Nutritional Info Amount Per Serving
- Calories: 60.0
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 9.8 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 0.8 g
- Protein: 0.2 g
Member Reviews