Sticky Mulled Cider Carrots Recipes

MULLED CIDER

Steps:

• Pour the cider, rum and herbal tea into a wide saucepan. Add the sugar and place the saucepan over a low heat. Slice the clementines in half and stick a clove into each half. Add the clementines to the pan. Break the cinnamon sticks in half. Add the cinnamon, bay leaves and cardamom pods to the saucepan. Heat the saucepan until the mixture is almost boiling. Turn down the heat once the pan is near to boiling.
• To serve, ladle the mulled cider into heatproof glasses with handles.

SPICY GLAZED CARROTS

Steps:

• Heat vegetable oil in a skillet over medium heat. Cook and stir carrots with brown sugar, cinnamon, cayenne pepper, and nutmeg in the hot oil until carrots are glazed, coated with spices, and tender, 10 to 15 minutes.

STICKY MULLED CIDER CARROTS

Steps:

• Heat the oil in a large flameproof casserole over a low heat and cook the carrots with some salt for about 15 mins, tossing occasionally until browned all over. Add the butter and cook until foaming, then add the cider, apple juice, spices and sugar.
• Bring to a simmer and cook for 20-25 mins until the carrots are tender and the liquid has reduced and is sticky. Serve, or leave to cool, then reheat in the glaze when ready.

CIDER-GLAZED CARROTS

Steps:

• In a large skillet, saute carrots in butter for 5 minutes. Add brown sugar. Cook and stir for 1 minute or until the sugar is dissolved. , Stir in the cider, water and mustard. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until carrots are crisp-tender. Uncover and cook 3 minutes longer. Stir to coat carrots with the glaze.

MULLED CIDER

Steps:

• Boil the cider to 175 degrees F.
• Add the cloves, cinnamon sticks, star anise and orange zest. Remove from the heat and add the maple syrup. Stir.
• Strain the cider into mugs. Garnish with orange wedges studded with cloves.

MULLED CIDER

Steps:

• Place the cinnamon stick, cloves, allspice and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. , In a large saucepan, combine the apple cider, juices, orange zest, brown sugar, salt and spice bag. Bring to a boil. Reduce heat to medium-low and simmer mixture for 30 minutes to blend flavors. Discard spice bag. Strain cider mixture and stir in brandy if desired. Serve immediately.

IRISH STICKY CARROTS WITH WHISKEY-GINGER GLAZE

Steps:

• Peel carrots and slice into 1/2 inch circles.
• peel ginger and cut into matchstick sized strips.
• Combine sugar, pepper, and salt.
• heat the oil and half of the butter in a large skillet.
• add the carrots and sprinkle with sugar mixture.
• cook 3 minutes.
• turn slices with tongs.
• when browned on both sides and starting to blacken at the edges transfer carrots to a plate.
• clean skillet with a paper towel.
• and ginger and cook 2 minutes.
• add to the carrots.
• add remaining butter, whiskey and stock bring to a boil and cook 3 minutes until syrupy.
• return carrots and ginger to skillet and mix well with syrup.

CIDER-GLAZED CARROTS

Steps:

• Cut out a round of wax paper to fit just inside a 12-inch heavy skillet, then butter 1 side of round.
• Cut a 1/2-inch-thick diagonal slice from a carrot, then roll carrot away from you 90 degrees and cut another 1/2-inch-thick diagonal slice (shape will resemble a trapezoidal log). Continue rolling and cutting carrot, then cut remaining carrots in same manner.
• Add carrots to skillet with cider, water, butter bits, 3/4 teaspoon salt, and 1/4 teaspoon pepper, then cover with wax-paper round (buttered side down) and simmer, stirring occasionally, until most of liquid has evaporated and carrots are tender and glazed, about 50 minutes.

STICKY GLAZED CARROTS

Steps:

• Preheat oven to 180C fan forced (200C normal).
• Toss the carrots in olive oil and season with salt and pepper in a large baking tray and cook in the oven for about 15 minutes or until reasonably tender, tossing now and again.
• Then toss the carrots with the honey and parsley and cook for another 5 to 10 minutes or until well glazed.

UPDATED MULLED CIDER

Steps:

• Peel the skin from the orange leaving the bitter white pith behind. Stick the cloves into the skin. Squeeze the juice from the orange and add to the 2-3/4 cups orange juice. Place all ingredients into a large nonreactive pan and bring to a boil over high heat. Remove from heat, cover and allow to stand at least 30 minutes to allow flavors to blend. Serve warm or cold.