REMEMBERING FROM MY KITCHEN

Yesterday was Remembrance Day, and I usually start my Christmas preparations on this day. While listening to the day's events and the somber music on CBC radio I busied myself with the makings of some Christmas gifts. I did take the one minute silence at 11 AM and prayed for peace in the world and for those who are serving our country. I also prayed that the many crosses symbolizing the sacrifice of our fallen soldiers would spark thoughts of the cross of Calvary and the greatest sacrifice of love that Jesus Christ gave for all mankind.

Our carrot crop was bountiful so it's a challenge to come up with new recipes like: curried carrot soup, carrot muffins, carrot cookies, pickled carrots, and now for the second year, carrot marmalade. I remember my mother making carrot marmalade, so here it is, although not her recipe.

         HOLIDAY CARROT MARMALADE

10 cups finely grated carrots

10 cups white sugar

6 oranges

4 lemons

1 tsp. ground allspice

1 tsp. cinnamon

1 tsp. ground cloves

Peel orange and lemon rinds thinly with a potato peeler and

chop in a food processor.

Remove white membrane from oranges and slice sections into small pieces.

Grate carrots in the food processor.

Squeeze lemons and add the juice to the mixture of oranges

and carrots in a heavy cooking pot.

Mix in sugar and allow to stand overnight in the fridge.

The next day add spices and cook for 2 hours.

Jellying temperature is 220 F.

Put in hot, sterile jars and seal.

Makes 11 - 250 ml jars

Adapted from several recipes.

So the marmalade got finished the day after Remembrance Day. I couldn't resist playing the first Christmas tunes of the season and as a tradition in our home it has to be Roger Whitaker's "A Time For Peace", and how timely was that title! I remembered another tradition, to call our daughter and let her hear that first Christmas tune. It made her chuckle and that made my heart glad.