For this carrot marmalade, shredded carrots are cooked down with orange and lemon zest and juice plus sugar into a sticky, sweet marmalade. Serve over cream and scones, on top pf crostini, or over lamb.

Ingredients

• 2 cups tap water
• 1 tablespoon grated orange zest plus 1/2 cup fresh juice (from 1 large orange)
• 2 teaspoons grated lemon zest plus 1/4 cup fresh juice (from 1 large lemon)
• 2 cups grated carrots
• 2 cups granulated sugar
• 3/4 teaspoon ground cardamom
• 1/4 teaspoon kosher salt

Directions

1. Combine water, orange zest and juice, lemon zest and juice, and carrots in a large saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until carrots are tender-crisp, about 15 minutes.
2. Stir in sugar, cardamom, and salt until sugar is dissolved, about 30 seconds. Simmer over medium-low, stirring occasionally, until thickened and a candy thermometer registers 220 degrees F (104 degrees C), 40 to 45 minutes.
3. Skim and discard any foam off top. Pour carrot mixture into a 16-ounce jar.
4. Cover with lid and refrigerate until fully cooled, at least 4 hours or up to 3 weeks.