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Title: Carrot Marmalade
Yield: 4 Cups

Ingredients

      2    whole oranges, seeded and
      1    quartered
      1    whole lemon, seeded and
      1    quartered
      6    medium carrots, peeled and
      1    shredded
      3 c  granulated sugar
      2 c  unsweetened orange juice

Instructions

Slice orange and lemon quarters, including peel, into thin strips or
small dice with sharp knife; combine with carrots, sugar and orange
juice in bowl. Cover and refrigerate overnight. Transfer to heavy
saucepan; bring to boil, stirring; reduce heat and simmer about 1 1/2
hours or until thickened and peel is tender. Spoon into sterilized
jars; store in refrigerator for up to 1 month or process in boiling
water bath 5 minutes for longer storage. Source: The Toronto Star
Newspaper.

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