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carrot cake marmalade with yogurt and fresh fruit

5.0

(3)

www.foodandwine.com
Your Recipes

Total: 1 hours, 40 minutes

Servings: 1.5

Cost: $20.31 /serving

Ingredients

Remove All · Remove Spices · Remove Staples

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Instructions

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Step 1

Place carrots, 2 cups water, apple, sugar, lemon zest and juice, cardamom pods, star anise, cinnamon sticks, and salt in a large heavy-bottomed saucepan; bring to a boil over medium-high, stirring occasionally. Cover and reduce heat to medium; cook, stirring occasionally, until carrots are crisp-tender, about 15 minutes. Uncover and cook, stirring occasionally, until carrots are tender and liquid has reduced to a thin, syrupy consistency, 20 to 25 minutes. Remove from heat, and discard whole spices.

Step 2

Transfer carrot mixture to a blender; add honey. Blend on low speed 1 minute. Continue blending, gradually increasing speed to medium-high, until smooth, about 1 minute, adding additional water, 1 tablespoon at a time, if necessary to keep puree moving. Transfer mixture to a small bowl; refrigerate 20 minutes.

Step 3

Spoon yogurt into bowls, and dollop desired amount of marmalade on top; swirl together with a spoon. Top with blueberries, clementine segments, and granola.