Kopan masala

Orange carrot marmalade

• 4 CARDAMOM PODS, cut open and use inside seeds
• 1 TBSP CORIANDER SEEDS
• 1 TBSP CUMIN SEEDS
• 4 CLOVES
• 1/2 TSP NUTMEG POWDER
• 1/2 TSP CINNAMON POWDER
• 1/2 TSP PEPPERCORNS

• 250 GRAM CARROTS, grated
• 750 GRAM ORANGES
• 1/2 TBSP ROSEMARY LEAVES, cut
• 800 GRAM SUGAR

Crush the spices with a pestle and mortar. Use with meat or curry, or in potato soup.

Clean the oranges with hot water. Peel them thick, so the white comes off as well. Cut the orange in pieces. Cut half of the peel in thin strips. Put the carrots, rosemary, oranges and peels in a pan, together with the sugar and so much water, that all oranges are covered. Cook for at least two hours on a soft fire, until all peels are soft. Add some water if necessary. You can test the thickness by putting a drop of marmalade on a plate. After two minutes in the fridge you can see what the marmalade will look like.