Parsnip, Citrus, Carrot and Ginger Marmalade

Course Dressings and Sauces

Ingredients in this Recipe

1 cup grated parsnips (about 1/2 pound of stout parsnips, before peeling and removing the tough core)
1/2 cinnamon stick (optional)
1/2 cup of turbinado raw cane sugar plus more for the zest
1/3 cup Curaçao, Cointreau or other orange liqueur (optional)
2 cups grated carrots (about a pound)
2 medium oranges, preferably organic
2 teaspoons grated ginger
3 Meyer lemons (or enough to produce at least 3/8 cup juice)
¼ cup finely chopped crystallized or candied ginger (See note below.)

See Full Recipe at Food52