Carrot, Ginger and Coriander Marmalade

Course Dressings and Sauces

Ingredients in this Recipe

1 small Granny Smith apple, peeled and grated
1 tablespoon finely grated ginger
1/4 cup Curaçao, Cointreau or other orange liqueur (optional)
2 cups of sugar (I prefer turbinado raw cane sugar), divided
2 large oranges, preferably organic
2 3 tablespoons finely chopped crystallized or candied ginger (See note below.)
3 tablespoons toasted and coarsely ground coriander seeds (measured before grinding)
4 cups grated carrots (about two pounds)
4 5 Meyer lemons (enough to produce at least 1/2 cup juice)

See Full Recipe at Food52