Crush the spices with a pestle and
mortar. Use with meat or curry, or in
potato soup.
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Clean the oranges with
hot water. Peel them thick, so the white comes off as well. Cut the
orange in pieces. Cut half of the peel in thin strips. Put the carrots,
rosemary, oranges and peels in a pan, together with the sugar and so
much water, that all oranges are covered. Cook for at least two hours
on a soft fire, until all peels are soft. Add some water if necessary.
You can test the thickness by putting a drop of marmalade on a plate.
After two minutes in the fridge you can see what the marmalade will
look like.
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