I make this oil for light seafood, and some poultry dishes
2 T ground cinnamon
2 t wtaer
1 cup conola oil
1 cinnamon stick
10 medium carrots pelled
a couple drops of sherry vinager
Mix the ground cinnamon with the water to a smooth paste, put the paste in a clean jar. add the oil and shake well, add the cinnamon stick. let it sit until the oil seperates from the solids.
Remove the oil from the top with a ladle making sure not to stir up the solids.
filter the oil trough a paper coffee filter and toss the solids.
Put the carrots through a juice extractor (you need about 2 cups)
In a small sauce pan, reduce the carrot juice to 1 cup, strain through a fine mesh strainer into another sauce pan and reduce to a syrup, (1/2 cup or so)stir in 1/4 cup of your cinnamon oil and mix well and season with a couple drops of the sherry vinager.