Monday, December 10, 2012

Sweet and Sour Carrot Jelly

A great all purpose condiment for just about any spicy meal, but this shines with bolani.

Prep time: 1/2 cocktail

½ pound carrots
½ cup apple cider vinegar
1/3 cup white sugar
1/2-1 jalapeƱo pepper, chopped (optional, if you want to add some heat)
½ tsp coriander,
¼ tsp dried, ground ginger
1 cup water
2 tsp cornstarch

Combine everything except corn starch in food processor. Puree well. Transfer to a small saucepan on medium heat and bring to boil. Once boiling, whisk the cornstarch with 1 TBSP water in a small dish with a fork until cornstarch is dissolved. Stir it into the saucepan. Continue boiling a few more minutes, or until you have reached the consistency of applesauce. Remove from heat and serve chilled or at room temperature.

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