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Carrots Marmalade

Make Carrots Marmalade at home with Wildflower Honey, Unsalted Butter Cut Into Several Small, Sherry Vinegar, Orange Juice, and Low Sodium Chicken Broth. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 cup
• 4 tbsp
• 1/4 cup
• 1 cup
• 1 cup
• 4 lb
• 2 tbsp

Method (preview)

1. 1

   Heat the honey in a large saucepan over medium heat for several minutes, until it darkens slightly in color.

2. 2

   Add the butter and cook until the mixture is foamy (with solids from the butter).

3. 3

   Add the sherry vinegar and stir to combine; reduce the heat to low and cook, stirring often, for 15 to 25 minutes to achieve a nice glaze consistency.

4. 4

   Add the orange juice and orange slices, the onions, broth and the herbs, stirring to combine.

5. 5

   Reduce the heat to medium-low; cook (uncovered), stirring occasionally, for 2 hours, until the onions are glazed and lightly caramelized.

6. 6

   Preheat the oven to 300 degrees.

7. 7

   Use olive oil to lightly grease the bottom of a large roasting pan.

8. 8

   Add the carrots, arranging as many as possible in a single layer.

9. 9

   Season with salt and pepper to taste.

10. 10

    Dot with the pieces of butter.

11. 11

    Slow-roast (uncovered), stirring once or twice, for 1 hour, until the carrots are fork-tender and golden brown in spots.

12. 12

    Just before serving, sprinkle the warm carrots in the roasting pan with the chopped cumin seeds.

13. 13

    Serve each portion of carrots with a small amount of the onion-orange marmalade spooned on top.