Ingredients
- 4 oranges, pips removed, finely sliced
- 2 1/2 cups carrot, peeled, coarsely grated
- 1 lemon, juiced
- 8 cups white sugar
- 2 tablespoons whisky or Grand Marnier
Directions
- 1.
Place the oranges in a large bowl and pour over enough cold water to just cover, then cover and leave overnight.
- 2.
Transfer to a large saucepan and add 3 more cups of water. Bring to the boil, then turn down the heat to low and cook for 35 minutes, or until soft.
- 3.
Add the carrot and lemon juice and bring back to the boil. Add the sugar, stirring to dissolve it. Simmer uncovered for 30 minutes or until setting point (test by placing a spoonful on a chilled plate, push with your finger and the marmalade should gel).
- 4.
Add the whisky and stir to combine. Pour into sterilised jars and seal while hot.
- 5.
Serve on toast or as a base for steamed pudding.
Recipe courtesy of delicious.com.au
Serving size 4