Ingredients
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1 pound carrots, shredded (about 3 1/2 cups or 12 ounces)
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2 cups water, plus more if needed
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1 medium-size Honeycrisp apple (about 7 ounces), peeled, cored, and shredded (about 1 cup)
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1 cup granulated sugar
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2 teaspoons grated lemon zest plus 1/4 cup fresh lemon juice
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3 cardamom pods, lightly smashed
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2 whole star anise
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2 cinnamon sticks
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¾ teaspoon kosher salt
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2 tablespoons honey
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Yogurt, blueberries, clementine segments, and granola, for serving
Directions
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Place carrots, 2 cups water, apple, sugar, lemon zest and juice, cardamom pods, star anise, cinnamon sticks, and salt in a large heavy-bottomed saucepan; bring to a boil over medium-high, stirring occasionally. Cover and reduce heat to medium; cook, stirring occasionally, until carrots are crisp-tender, about 15 minutes. Uncover and cook, stirring occasionally, until carrots are tender and liquid has reduced to a thin, syrupy consistency, 20 to 25 minutes. Remove from heat, and discard whole spices.
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Transfer carrot mixture to a blender; add honey. Blend on low speed 1 minute. Continue blending, gradually increasing speed to medium-high, until smooth, about 1 minute, adding additional water, 1 tablespoon at a time, if necessary to keep puree moving. Transfer mixture to a small bowl; refrigerate 20 minutes.
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Spoon yogurt into bowls, and dollop desired amount of marmalade on top; swirl together with a spoon. Top with blueberries, clementine segments, and granola.
Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Prissy Lee
Make Ahead: Marmalade can be made up to 5 days ahead and stored in an airtight container in refrigerator.