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Carrot-Chipotle Syrup

Ming says: When you reduce fruit and vegetable juices, they become more intensely themselves. Treated that way, they're perfect flavoring bases; witness this syrup made from reduced carrot juice and smoky-hot chipotle in adobo. I fell in love with that seasoning when I cooked in Santa Fe; here, it complements the reduction's sweetness beautifully, making the syrup a very tasty, as well as useful, ingredient.

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Notes

Juicing fresh carrots with a juicer is best, but the store-bought juice works well, too.

To ensure the syrup doesn't separate, add the oil to the blender very slowly at first. As soon as thickening occurs, add the oil more quickly. (The initial slow addition allows the mixture to combine; the faster addition prevents the mixture from getting too hot, which can cause it to separate.)

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» Top Wine Matches For This Recipe

Angus Hughson

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Carrot-Chipotle Syrup.

 
 

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