Laura Calder’s ‘Carrot Confiture
Ingredients
Instructions
  1. Put carrots in a saucepan and fill with water until carrots are covered. Boil until very soft, then puree the carrots.
  2. Pour pureed mixture back into saucepan and stir in sugar. Add lemon zest and juice, and bring to a boil.
  3. Cook, stirring occasionally, until “glassy and jammy.”
  4. Remove from heat and stir in chopped almonds.
  5. Let cool; transfer to a two-litre jar (or divide into two one-litre jars) and store in fridge for up to one month.
Recipe Notes

Per 2-Tbsp (30 mL) serving: 39 calories, 0 g protein, 0 g fat (0 g saturated fat), 10 g carbohydrates, 0 g fibre, 0 mg cholesterol, 7 mg sodium