Carrots and cinnamon not only go together but they actually have a strong affinity for each other.
Easiest way to marry these two? Carrot-cinnamon oil.
Here’s what you need….
- 2 tbsp ground cinnamon
- 2 teaspoons water
- 1 cup canola oil
- 1 stick of cinnamon
- couple of bags of carrots ( 11 medium minimum )
- sherry vinegar
In small glass jar mix the cinnamon and ground cinnamon into a paste. Add the oil and cinnamon stick. Let sit for two days, undisturbed in your cabinet.
Juice your carrots to come up with two cups of carrot juice. Over medium heat, reduce juice to about 1 cup ( doesn’t take long ). Strain the juice through a fine mesh sieve. Reduce to 1/2 cup.
Strain your oil and remove the solids.
Mix the reduced carrot juice with 1/4 cup of cinnamon oil. Season with the sherry vinegar.