In Greek: γλυκό καρότο, pronounced ghlee-KOH kah-ROH-toh
This is one of my favorite sweets. The syrup is lighter than other spoon sweets (preserves, served by the spoonful). In this recipe, the taste of the carrot takes back seat to the orange, and the sweet has a delightful light orange taste. Use it as a traditional spoon sweet, as marmalade, or as an accompaniment to spice cakes and cookies. It also goes well as a condiment - with roasted chicken, turkey, and duck.
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients:
- 2 1/4 pounds of fresh carrots, finely grated
- grated peel of 2 oranges
- 3 1/2 cups of water
- 3 cups of sugar
- 1/4 teaspoon of cinnamon
Preparation:
Boil all ingredients, partially covered, over high heat for 50 minutes to 1 hour. Syrup should be like thin maple syrup. Allow to cool for 1 hour. Spoon into glass containers with airtight lids. Allow to cool completely before covering.
Serve by the heaping teaspoon, with a glass of cold water.
Yield: about 4-5 cups