Fresh Carrots with Carrot Juice and Cider Glaze are sliced carrots simmered in carrot juice. Apple cider and butter are added to create a thick and silky glaze with super rich flavor.
Fresh Carrots with an Incredible Sweet Glaze
Jack first made these Fresh Carrots with Carrot Juice and Cider Glaze as a side dish served with our family’s prime rib dinner at Christmastime. Everyone loved them – and immediately asked us for the recipe.
These carrots are simple to make but yield a deeply satisfying flavor that’s perfect with any meal. The sweetness of the carrot juice and apple cider is surprisingly good and so complementary – you’ll be tempted to eat any extra glaze with a spoon!
Fresh carrots are sliced, then simmered in carrot juice until just tender. You’ll set the carrots aside, then add apple cider to the remaining carrot juice plus butter and a touch of salt and pepper. Simmer until thick and sticky, then return the carrots to the pan to heat through for serving.
Key Ingredients & Substitutions
- Carrot Juice – We use Bolthouse Farms bottled carrot juice, but there are other brands (some fresh/refrigerated and some shelf-stable bottled or canned) that you can use. If you can’t find pre-made carrot juice, see the cooking Tips & Tricks below for instructions on to make your own carrot juice.
- Fresh Carrots
- Apple Cider
- Unsalted Butter
- Kosher Salt and Freshly Ground Black Pepper
Tips & Tricks
- If you cannot find carrot juice, you can make your own. You can use a juicer, but if you don’t have one, simply peel and cut carrots into pieces and place them into a saucepan. Add water to the pan, just enough to cover the carrots. Simmer until the carrots are tender. Then pour carrots and water into a blender and puree until smooth, adding more water if needed to reach a thick juice consistency.
- We cut our carrots into bite-sized diamond shapes for this recipe. One carrot at a time, peel, then cut on an angle, turn the carrot 180 degrees and cut again on an angle. Repeat for all carrots.
- As you cook the carrot juice and apple cider, be careful that it doesn’t stick to the pan bottom as it thickens and reduces to a smooth, thick glaze. This process takes 20 minutes or more. The longer you simmer, the thicker it will become. Feel free to adjust cooking time based on how thick you’d like the glaze.
Fresh Carrots with Carrot Juice and Cider Glaze
Fresh Carrots with Carrot Juice and Cider Glaze are sliced carrots simmered in carrot juice. Apple cider and butter are added to create a thick and silky glaze with super rich flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: simmer
- Cuisine: American
Ingredients
1 1/2 pounds carrots, peeled and cut up into diamond shape (see chef tip)
2 cups carrot juice
2 cups apple cider
3 tablespoons butter
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Instructions
- Place carrots and carrot juice into a medium pot and bring them to a boil. Lower to a simmer and cook just until the carrots are tender but still have texture, about 10-15 minutes.
- Use a spider and remove carrots into a bowl and set aside.
- Add cider, butter, salt and pepper to the carrot juice. Bring to a boil, lower to a simmer, and simmer until the mixture is thick, about 20 minutes. (It will thicken as moisture is cooked off.) Stir often and don’t let the sauce stick to the bottom once thick.
- Add cooked carrots back in and heat for a few minutes just to bring the carrots back to serving temperature.
Frequently Asked Questions
- Can I make Carrots glazed in Carrot Juice and Cider ahead of time? Yes, this dish reheats nicely. To avoid overcooking the carrots, keep the sauce separate from the carrots. Then, just before serving, heat the sauce first, then add the carrots to warm through for serving.
- How do I store leftovers? Store covered and refrigerated for up to four days.
- How do I reheat leftovers? Reheat portions in a saucepan or the microwave.
- Can I freeze? The carrots will turn slightly mushy once they are frozen and thawed, so freshly made is best.
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