INGREDIENTS
2 Tbs. unsalted butter 3/4 cup TSFF apple cider 1/4 tsp cinnamon
3/4 lbs. TSFF carrots, whole, washed but unpeeled (as per Jo's advice on maximum nutrition)
2 cups chopped TSFF Goldrush apples (I use them washed and cut up into chunks, but left unpeeled - for the nutritional value.
Saucepan: Preferably with sloping sides to help in the reduction of the liquid.
INSTRUCTIONS
Melt the butter in a large saucepan, over medium heat, cooking until lightly browned, let cool a minute, then add the cider and cinnamon.
Bring the mixture to a boil, reduce to low and let it simmer for a couple of minutes.
Add the carrots and cook over medium heat, stirring occasionally, for 10 or 15 minutes, perhaps longer if the carrots are large.
Stir the apples into the simmering mixture and cook about 5 minutes longer. You should see the liquid thickening into a syrup like consistency. Everything is ready when the carrots and apples are firm but fork tender, and syrup has formed. You may need to add a dash of cider if it forms a syrup before the carrots and apples are cooked to your liking.
At this point you may cut, in the pan, the carrots into chunks comparable to the apple chunks.
You may want to season with salt and pepper.
I just now made the above recipe, honest, to check on quantities and timing etc., and I'd go with some salt and pepper; Lyn agrees.
The above recipe may be made in advance, leaving the syrup a bit thin, then later reheated and simmered until the syrup thickens and everything is heated through.