Blue Heron Orchard grows a variety of apples, including the Cortland variety, which makes a crisp, flavorful applesauce.
Peel, then slice the carrots into œ-inch slices.
In a 3-quart sauce pan, bring the cider syrup and the apple cider to a low boil.
Add the carrots, reduce the heat to low and simmer for 8 to 10 minutes. Taste for desired tenderness and cook longer, if necessary. Drain the carrots and set them aside.
Add the butter to the pan and melt it over low heat.
Thoroughly mix the brown sugar with the cinnamon and add it to the butter mixture, stirring until the sugar melts.
Add the carrots and stir to coat. Cook over low heat 2 to 3 minutes to blend flavors.
Remove the pan from the heat, add the raisins and pecans, if desired. Let stand 5 minutes and serve.
½ cups apple cider
2 Tbsp. cider syrup
2 Tbsp. butter
3 Tbsp. brown sugar
½ tsp. ground cinnamon
¼ cup golden raisins (optional)
¼ cup chopped pecans (optional)
This article appears in Sep 1-30, 2007.