Carrot Confiture per tablespoon
Nutritional Info
- Servings Per Recipe: 32
- 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
View full nutritional breakdown of Carrot Confiture per tablespoon calories by ingredient
Introduction
http://gentlehealth.ca/food/?p=977By Good Eats, January 23, 2010 5:22 pm
Ever have one of those days where you want a special treat but you just don’t want to leave the house? Well, my lazy state of mind is how this post comes to you today.
While foraging through the refrigerator this afternoon, I happened upon the very last of my carrot comfiture. Confiture being the French word for a confection or preserve of fruit. Personally I like it because it’s a fancy pants word for jam which looked better on the label.
Anyhow, this was part of my first at home canning experience embarked upon just before Christmas as gifts for friends and family.
Now, I know what you’re thinking: carrots + jam = a’roo?? But something happens while cooking which magically shifts the flavor of carrots into a citrusy, light spread resembling marmalade. Mind you, the addition of a small amount of almonds and brandy doesn’t hurt either. “Damn tasty” is how I describe it.
So if you have the inclination and love a wonderful, fresh, sweet spread for toast and other delights, you can check out Laura Calder of French Food at Home’s original Carrot Confiture recipe over at the food network.
if you do feel inspired to make this recipe, my only two comments would be that
It will yield around 5- 250mL jars
I think the directions assume you’ve made jam before as it tells you to cook until it has a “jammy” consistency-whatever that means. For me, cooking around 20 minutes did the trick.
Enjoy your weekend and if you have the chance, take a couple minutes to be lazy and enjoy the simple pleasures you find hiding in your fridge. http://gentlehealth.ca/food/?p=977
By Good Eats, January 23, 2010 5:22 pm
Ever have one of those days where you want a special treat but you just don’t want to leave the house? Well, my lazy state of mind is how this post comes to you today.
While foraging through the refrigerator this afternoon, I happened upon the very last of my carrot comfiture. Confiture being the French word for a confection or preserve of fruit. Personally I like it because it’s a fancy pants word for jam which looked better on the label.
Anyhow, this was part of my first at home canning experience embarked upon just before Christmas as gifts for friends and family.
Now, I know what you’re thinking: carrots + jam = a’roo?? But something happens while cooking which magically shifts the flavor of carrots into a citrusy, light spread resembling marmalade. Mind you, the addition of a small amount of almonds and brandy doesn’t hurt either. “Damn tasty” is how I describe it.
So if you have the inclination and love a wonderful, fresh, sweet spread for toast and other delights, you can check out Laura Calder of French Food at Home’s original Carrot Confiture recipe over at the food network.
if you do feel inspired to make this recipe, my only two comments would be that
It will yield around 5- 250mL jars
I think the directions assume you’ve made jam before as it tells you to cook until it has a “jammy” consistency-whatever that means. For me, cooking around 20 minutes did the trick.
Enjoy your weekend and if you have the chance, take a couple minutes to be lazy and enjoy the simple pleasures you find hiding in your fridge.
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
Directions
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.
