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Carrot & raspberry preserve
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| Artist: |
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| Categories: |
Carrot, Condiments, Dips & Spreads, Fruits, Nuts, Pickles, Preserves, Spreads & Salsas |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1
| kg | Carrots, peeled & sliced 1 kg Sugar, warmed | | 1
| kg | Rhubarb, thinly sliced |
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Procedures:
| 1 | Place carrots in a pot with enough water to cover. | | 2 | Bring to a boil, covered & cook till tender. | | 3 | Drain, reserving ?cup of liquid. | | 4 | Puree carrots & liquid. | | 5 | Transfer to large pot. | | 6 | Add rhubarb & sugar to pot & stir till sugar is dissolved. | | 7 | Bring to a slow boil & simmer gently for 20 minutes. | | 8 | Remove from heat & pour into warm sterile jars. | | 9 | Seal. | | 10 | Letts, "jams, pickles & chutneys |
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