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Old 03-10-2005, 05:38 PM   #1
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Join Date: Sep 2004
Location: USA,SouthCarolina
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Carrot-Cinnamon oil

I make this oil for light seafood, and some poultry dishes

Carrot-cinnamon oil

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.


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