Carrot and Raspberry Preserve

0 calories per serving view nutrition facts

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Ingredients

1	kilogram	carrots	peeled, sliced
1	kilogram	rhubarb	thinly sliced
1	kilogram	sugar	warmed

Directions

Place carrots in a pot with enough water to cover.

Bring to a boil, covered and cook till tender.

Drain, reserving 1/2 cup of liquid.

Puree carrots and liquid.

Transfer to large pot.

Add rhubarb and sugar to pot and stir till sugar is dissolved.

Bring to a slow boil and simmer gently for 20 minutes.

Remove from heat and pour into warm sterile jars.

Seal.

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Nutrition Facts

Serving Size 1g

Amount per Serving

Calories 0 0% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 0mg	0%
Total Carbohydrate 0.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 0.0g	0%

Vitamin A	1%		Vitamin C	0%
Calcium	0%		Iron	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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