Freezing And Preserving Recipes
Carrot Cake Marmalade with Yogurt and Fresh Fruit
At Molly's Rise and Shine in New Orleans, diners rave about the yogurt bowl topped with sunny roasted carrot marmalade. This take on chef Mason Hereford's marmalade gets big flavor from stewing carrots and apple with cinnamon, cardamom, and star anise for a warmly spiced result.
Ingreadient
- 1 pound carrots, shredded (about 3 1/2 cups or 12 ounces)
- 2 cups water, plus more if needed
- 1 medium-size Honeycrisp apple (about 7 ounces), peeled, cored, and shredded (about 1 cup)
- 1 cup granulated sugar
- 2 teaspoons grated lemon zest plus 1/4 cup fresh lemon juice
- 3 cardamom pods, lightly smashed
- 2 whole star anise
- 2 cinnamon sticks
- ¾ teaspoon kosher salt
- 2 tablespoons honey
- Yogurt, blueberries, clementine segments, and granola, for serving
Direction
- Place carrots, 2 cups water, apple, sugar, lemon zest and juice, cardamom pods, star anise, cinnamon sticks, and salt in a large heavy-bottomed saucepan; bring to a boil over medium-high, stirring occasionally. Cover and reduce heat to medium; cook, stirring occasionally, until carrots are crisp-tender, about 15 minutes. Uncover and cook, stirring occasionally, until carrots are tender and liquid has reduced to a thin, syrupy consistency, 20 to 25 minutes. Remove from heat, and discard whole spices.
- Transfer carrot mixture to a blender; add honey. Blend on low speed 1 minute. Continue blending, gradually increasing speed to medium-high, until smooth, about 1 minute, adding additional water, 1 tablespoon at a time, if necessary to keep puree moving. Transfer mixture to a small bowl; refrigerate 20 minutes.
- Spoon yogurt into bowls, and dollop desired amount of marmalade on top; swirl together with a spoon. Top with blueberries, clementine segments, and granola.
