I was inspired to make some carrot marmalade Easter is later this month. You know: Easter…bunny…carrots…sweet. Well, that’s how my brain works anyway.
I found carrot marmalade recipes that included brandy, lemon juice, and even bitter almonds. I decided to make a version that used a whole vanilla pod, four cardamom pods, saffron liqueur, and a handful of the carrot top greens.
Don’t toss those greens, they are herbaceous and nutritious…just be sure you rinse out all of the dirt!
You can either process in a water bath or, you can refrigerate the jar without processing and use it within three weeks. Enjoy!