Tangy Cinnamon-Infused Carrot Sticks
These Tangy Cinnamon-Infused Carrot Sticks are a delightful blend of sweetness and spice. Originating from a classic 1973 recipe, this modern twist offers a refreshing side dish, a vibrant relish, or a unique appetizer. The dish combines the earthy sweetness of carrots with the aromatic warmth of cinnamon, all balanced by a tangy vinegar infusion. Easy to prepare, this dish becomes more flavorful the longer it marinates, making it a perfect make-ahead option for gatherings or snacks.
15
Servings
N/A
Calories
5
Ingredients
Ingredients
carrots
2-2.5 lbs (peeled and cut into 3-inch sticks slightly thicker than a pencil)
water
2.5 cups (none)
cider vinegar
0.5 cup (none)
granulated sugar
0.75 cup (none)
cinnamon stick
1 (whole)
Instructions
1
Begin by placing the prepared carrot sticks into a large pan. Add the water and cover the pan with a lid.
2
Bring the water to a boil and cook the carrots for approximately 7 to 10 minutes, until they are just tender. Be cautious not to overcook them; they should retain some firmness.
3
Once tender, transfer the carrots to a bowl using a slotted spoon and set aside.
4
Keep the remaining cooking liquid in the pan. Add the cider vinegar, granulated sugar, and the cinnamon stick to the liquid, stirring to combine.
5
Heat the mixture to a boil, ensuring the sugar is fully dissolved and the ingredients are well integrated.
6
Pour the hot vinegar mixture over the carrots in the bowl, ensuring all pieces are submerged.
7
Allow the carrots to cool to room temperature. Then, cover the bowl with a lid or plastic wrap.
8
Refrigerate the marinated carrots overnight, or up to 2.5 weeks, to allow the flavors to thoroughly develop before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Tangy Cinnamon-Infused Carrot Sticks?
They are a delightful blend of sweetness and spice, originating from a 1973 recipe, that functions as a side dish, relish, or appetizer.
How many servings does this recipe provide?
This recipe yields approximately 15 servings.
What is the primary flavor of this carrot dish?
The dish features the earthy sweetness of carrots paired with aromatic cinnamon and a tangy vinegar infusion.
How long should I cook the carrots?
The carrots should be boiled for approximately 7 to 10 minutes until they are just tender but still firm.
What ingredients are required for the marinade?
The marinade consists of cider vinegar, granulated sugar, a cinnamon stick, and the reserved carrot cooking liquid.
Can I prepare this dish in advance?
Yes, it is a perfect make-ahead option as the flavors improve the longer the carrots marinate.
How should the carrots be cut?
Carrots should be peeled and cut into 3-inch sticks that are slightly thicker than a pencil.
Is this recipe suitable for vegans?
Yes, this recipe is tagged as vegan and contains no animal products.
Is this a low protein dish?
Yes, the recipe is categorized under 'Low Protein' and is suitable for those monitoring protein intake.
How long can these marinated carrots be stored?
They can be refrigerated for up to 2.5 weeks.
What type of vinegar should I use?
The recipe specifically calls for cider vinegar.
What is the minimum marinating time?
The carrots should be refrigerated overnight at a minimum to allow the flavors to develop.
Do I need to keep the cooking water?
Yes, you should keep the remaining cooking liquid in the pan after boiling the carrots to create the syrup.
Should I use a whole cinnamon stick or ground cinnamon?
The recipe requires one whole cinnamon stick.
What is the texture of the finished carrots?
The carrots should retain some firmness and not be overcooked or mushy.
Can this be served as a relish?
Yes, it is versatile enough to be served as a side dish, a vibrant relish, or a unique appetizer.
Is there any fat or cholesterol in this recipe?
Based on the ingredients of carrots, water, vinegar, sugar, and cinnamon, this dish contains no fat or cholesterol.
How much sugar is used in the recipe?
The recipe calls for 0.75 cups of granulated sugar.
What is the first step in the instructions?
Begin by placing the prepared carrot sticks into a large pan and adding the water.
How many pounds of carrots do I need?
You will need between 2 and 2.5 pounds of carrots.
Do I pour the vinegar mixture while it is hot?
Yes, you should pour the hot vinegar mixture over the carrots in the bowl.
Is this recipe vegetarian?
Yes, the recipe is tagged as vegetarian.
Do the carrots need to be submerged in the liquid?
Yes, ensure all carrot pieces are submerged in the vinegar mixture before cooling.
What temperature should the carrots be before refrigerating?
Allow the carrots to cool to room temperature before covering and placing them in the refrigerator.
How do I ensure the sugar is integrated into the marinade?
Heat the liquid mixture to a boil and stir until the sugar is fully dissolved.
What is the history of this recipe?
This dish is a modern twist on a classic recipe from 1973.
How many ingredients are in this recipe?
There are 5 total ingredients: carrots, water, cider vinegar, granulated sugar, and a cinnamon stick.
Should the pan be covered while boiling the carrots?
Yes, cover the pan with a lid while boiling the carrots in water.
How do I remove the carrots from the boiling water?
Transfer the carrots to a bowl using a slotted spoon to keep the cooking liquid in the pan.
What can I use to cover the bowl during marination?
You can use either a lid or plastic wrap to cover the bowl.