Those trees that Johnny Appleseed planted across early America...
grew fruit for making hard cider, a drink safer than water in those days. Old recipes using cider for cooking go back to the 1800s, when it was used for the same reason. While our water may be cleaner these days, using hard cider adds a subtle, fruity flavor to these simple braised carrots.
Sunsetter, a modern West Coast-style cider, is one of our favorites.
Made from nothing but Washington apples and yeast, it's dry and refreshing, with a kiss of fermenty funk and a pronounced appley fruitiness.
What You'll Need
For the shopping list
- 6 medium carrots
- 2 tablespoons of maple syrup
From the kitchen
- 1 Skillet
- Measuring Cups
- Measuring Spoons
"While I almost always cook with extra virgin olive oil, sometimes I want another dimension of flavor so I add a little butter."
~ Jim Dixon, founder Wellspent and Real Good Food
What you'll have to do
Cook the carrots in the olive oil and butter in a skillet over medium heat for about 10 minutes.
Add the salt, cider, and maple syrup and stir to combine. Cover and simmer for 20-25 minutes until the carrots are tender.
Remove the carrots and cook until the liquid has reduced to a sticky glaze. Pour over the cooked carrots.
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