Greek inspired: Homemade carrot marmalade on greek yogurt

greek yogurt and carrot marmalade (cover 1)

I had the most amazing yet unconventional dessert on Naxos (See my previous post on the highlights of my time in Naxos).

After a lovely meal having grilled fish and an assortment of cold dips with bread, the lovely waiter at Meze Meze came by and placed a plate on our table saying “it’s on the house”.

“It’s Greek yogurt with our own carrot marmalade.” When he saw our incredulous looks, he laughed and said “Greeks love this. Try it.”

Whatever doubts I had about this dessert dissipated into thin air the moment I took a bite of this.

The only word I could manage was “Wow”.

It was the perfect dessert.

Yes, it has vegetables.

Yes, it may be breakfast food.

Yet at the same time it manages to tick the boxes of a good dessert. It was cold..creamy.. sweet yet refreshing at the same time and not too heavy after a meal.

greek yogurt and carrot marmalade (3) copy

carrot marmalade (2)

I vowed to make this when I came back from my vacation. And I’m glad that I did. This carrot marmalade in its full glossy bright orange glory would convince even the carrot detractors.

Of course I had to have it with my own homemade Greek yogurt. While nothing can beat the fresh, thick Greek yogurt they have in Greece, I think I am happy enough with this little dessert that I’ve recreated.

And if you are still not convinced, this carrot marmalade can also replace your jams. And it is also a great accompaniment to scones (will share the receipe later).

carrot marmalade cover

carrot marmalade (3)

Carrot marmalade
Makes about three 450g jars
Recipe adapted from River Cottage Veg Everyday by Hugh Fearnley-Whittingstall

I reduced the amount of sugar ever so slightly and added more juice. I did not have nutmeg so I went without it. Also, I took a much longer time to cook down this marmalade than Hugh did (he advised 40 minutes). I think the best way to gauge is still by eye and by touch; you would best know when a jam is set.

Ingredients:
1kg carrots, peeled and grated (coarsely, using the bigger hole of the grater box)
Finely grated rind and strained juice of 2 lemons
Finely grated rind and strained juice of 2 orange
850g granulated sugar
3 cinnamon sticks
6 cloves
1 tsp grated nutmeg (optional)
900ml tap water

Method:
1. Put the grated carrots, juices, zest and sugar into a preserving pan, and stir. Tie the cinnamon and cloves into a small circle of muslin, tie with kitchen string and place in the middle of the carrots. Leave overnight to macerate. I place this in the fridge.

2. Add 900ml water and nutmeg (if using) into the pot of grated carrots and place onto the stove on medium high heat. Stir until the sugar has dissolved. Bring to a boil then turn down the heat to medium or medium low heat.

3. Cook until it reaches its setting point. The marmalade should have thickened and look glazed. I cooked it to about 104 degrees celcius. The gelling point for jams is about 103 – 105 degrees celcius (This is so for countries at sea level like Singapore. On a higher altitude, the gelling point temperature falls to range of 97 to 100 degrees celcius.)

4. You can test if your marmalade is set by spooning a dollop of it onto a cold plate that has been chilled in the freezer for about 15 minutes. Leave it for a minute or so before using your finger to run through the dollop of marmalade. It should wrinkle and not flood back onto itself.

5. Carefully fish out the spice bag. Leave the marmalade to cool just slightly for about 10 minutes so that it continues to thicken slightly and the grated carrots will be distributed more evenly through the marmalde. Pour into sterilised mason jars and seal when still hot. Store in a cool, dry place. Once opened, store it in the refrigerator.

*To sterilise the glass jar, wash the jar and lid with hot water and soap. Rinse well and place the jar in a preheated oven at 160 degrees celcius for 15- 20 minutes or until dry.

Best way to eat this:
Greek yogurt with a big spoon of carrot marmalade!

 

greek yogurt and carrot marmalade (2) copy

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About jothetartqueen

My first love is eating. A very close second is my love for baking and cooking. I passionately believe that the best form of appreciation of something is almost always through the creation of it. This passion took me on a whirlwind, unforgettable ride through the patisserie diploma course at Le Cordon Bleu (Sydney). Join me on my discovery for the love of food – through the kitchen, through the markets, through experimenting, tasting and loving.
This entry was posted in Breakfast, Desserts, Pantry, Plated desserts, Recipe and tagged , , , , , , . Bookmark the permalink.

10 Responses to Greek inspired: Homemade carrot marmalade on greek yogurt

  1. What a beautiful and brilliant spread! I’ve always marveled at how naturally sweet carrots are, so it makes perfect sense to turn them into a delightful, dessert-like marmalade. I can easily see this spread over toast, used as a filling between layers of cake, and of course, eaten right off the spoon!

  2. Wow, interesting dish!

  3. Margot says:

    Wow… who would have thought?! Carrot Marmalade is something completely new to me Jo and my brain is trying really hard to accept the idea – though I trust your tastes and palate completely, so know that it must be fabulous! Lovely to learn something new today – thanks!

  4. What a delicious and unique spread. Carrots are so naturally sweet.

  5. Mmm carrots and yoghurt sounds so good together 😀
    Delicious idea!

    Cheers
    Choc Chip Uru

  6. I love carrot marmalade and can see how perfect it would be with the Greek yogurt! What a nice surprise from the restaurant 🙂

  7. huntfortheverybest says:

    i’ve never see this before. it looks great. i’d love to try it.

  8. LB says:

    I of course loved your post about Naxos, so I imagine this is indeed yummy. Good for you for making the effort to replicate the deliciousness!

  9. Teresa says:

    Thanks so much for his post! We have just returned don a cruise and had a very similar dish in Athens! It was as you said “on the house” and although we were skeptical at first we ate every bite! Can’t wait to make it !

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