Cider-braised Carrots

15 minutes prep 35 minutes active cooking 50 minutes total
Makes 4 - 6 servings

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.

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What You'll Need


For the shopping list

  • 6 medium carrots
  • 2 tablespoons of maple syrup

From our shop

1 tablespoon of  Everyday Extra Virgin
$22.00– Chico - California
1 tablespoon  Beurre de Baratte - Salted Butter
$13.00– Jura - France
1/2 cup of  Sunsetter Cider
$5.00– Skamania - Washington
1/2 - 1 teaspoon of  Italian Fine Sea Salt
$7.00– Trapani - Sicily


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

Step 1

Cook the carrots in the olive oil and butter in a skillet over medium heat for about 10 minutes.

Step 2

Add the salt, cider, and maple syrup and stir to combine. Cover and simmer for 20-25 minutes until the carrots are tender.

Step 3

Remove the carrots and cook until the liquid has reduced to a sticky glaze. Pour over the cooked carrots.

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