Carrot Cake Marmalade with Yogurt and Fresh Fruit

At Molly's Rise and Shine in New Orleans, diners rave about the yogurt bowl topped with sunny roasted carrot marmalade. This take on chef Mason Hereford's marmalade gets big flavor from stewing carrots and apple with cinnamon, cardamom, and star anise for a warmly spiced result.

Nutrition Information

240 Calories

12g Carbohydrates

22g Protein

676mg Potassium

9g Fiber

4g Sugar

Ingredients

1 pound carrots, shredded (about 3 1/2 cups or 12 ounces)
2 cups water, plus more if needed
1 medium-size Honeycrisp apple (about 7 ounces), peeled, cored, and shredded (about 1 cup)
1 cup granulated sugar
2 teaspoons grated lemon zest
1 cup fresh lemon juice
3 cardamom pods, lightly smashed
2 whole star anise
2 cinnamon sticks
¾ teaspoon kosher salt
2 tablespoons honey
Yogurt, blueberries, clementine segments, and granola, for serving