Ingredients
- 4 pounds carrots, coarsely shredded (about 18 cups)
- 6 cups sugar
- 2 tablespoons finely grated lemon zest
- 1 cup fresh lemon juice (8 lemons)
- 2 teaspoons kosher salt
- Three 3-inch cinnamon sticks
- 12 whole cloves
- Big pinch of freshly grated nutmeg
Personal Notes
Organization Tags
Comments