Run raw carrots through food chopper with oranges and lemons, using coarse knife. Mix with sugar, let stand overnight. Next morning cook until it jells. The white of orange adds a slight bitter taste which is good with carrots. Seal while hot. Formatted for MasterCook and submitted to Kitmailbox by Hallie du Preez. Recipe by: Mrs. Dan Thomas Posted to KitMailbox Digest by Buddy or Hallie
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|Serving Size: 1 Serving (1786g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 9 (0%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 17.5mg||1 %|
|Potassium 1123.4mg||30 %|
|Total Carbohydrate 753.4g||222 %|
|Dietary Fiber 17.7g||71 %|
|Sugars, other 735.7g|
|Protein 6.2g||9 %|
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Calories per serving: 2901
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