INGREDIENTS AND INSTRUCTIONS:
1.5 pounds carrots, trimmed, peeled
2 tsp grated fresh ginger
2 cups sugar (white or raw works)
.5 cup water
1 thin skinned orange
I am known to use what I have on hand, so I have used those halo oranges and no lemon, etc. Don’t be too strict with ingredients here.
Quarter the orange and lemon, or whatever citrus you are using. If using a thick skinned orange, cut the peel off with a sharp knife, then slice the pith off of the skin before using.
If you have a food processor, just put the carrots, ginger, quartered citrus in and process. If doing all by hand, use a grater and shred the carrots, ginger and slice the citrus peels thin.
Add all ingredients in a heavy pot and over a medium heat, let come to a boil, turn down to a medium low heat, cover and let simmer for about 40 minutes, stirring occasionally, allowing the carrots to become tender.
Store in jars in the refrigerator for about 3 months.
Process for 15 minutes in a boiling water bath and it will keep for about a year, probably more.