Carrots with Grand Marnier

Adding a tablespoon of a clear orange liqueur to home pressure-canned carrots makes carrots taste as orange as they look.

It also makes them a sophisticated treat for special meals.

Try adding:

• To a quarter-litre (½ US pint / 250 ml) jar, 1 tablespoon of clear orange liqueur;
• To a half-litre (1 US pint / 500 ml) jar, 2 tablespoons of clear orange liqueur.

Clear orange liqueurs that would be suitable include Grand Marnier, Cointreau or Triple Sec.

Using a clear orange liqueur doesn’t cloud the canning water inside the jar, helping it to keep an attractive appearance.

No salt of course is needed or would be wanted.

The orange liqueur would be added to a jar of carrots just before it is sealed for processing.

The carrots could be sliced, diced, or, baby carrots.

The carrots must be prepped including peeling then processed exactly as per the USDA’s procedure for canning carrots.

The liqueur in this quantity has zero preservative effect; it is for taste only.

(Ed: liqueurs are of course not sugar-free.)

Recipe source

Glazed Carrots. In Ball Blue Book Guide to Preserving. Daleville, Indiana: Hearthmark LLC. Edition 36. 2013. Page 77, and Edition 37, 2014. Page 112.

In the Glazed Carrots recipe, Ball has you make a liquid from brown sugar, orange juice and water, and use that as the canning liquid. In our take on it, using instead a small amount of clear orange liqueur with its highly concentrated orange flavour keeps the jar appearance from going cloudy, while still imparting an orange taste.