Carrot Sweeties
Carrot sweeties
450 g carrots, 100 cc water, 160 g sugar, 50 cc lemon juice, 100 cc orange
juice, 2 tea spoons ginger grated, 1/2 spoon cinnamon, confectioner's sugar
to sprinkle.
cut carrots in sticks and boil about 30 min. Add sugar, lemon and orange
juices, and cook stiring until it forms a paste. Add ginger and cinnamon and
cool. Spread on a cookie tin about 1/2" thick and let dry about 2 days.
Sprinkle with confectioner's sugar, cut in squares, turn and let dry a
further 2 days. Keep in a tin.
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