Caramel Carrot Sauce

by By Heather Von Herbruck


  • 4 cups fresh carrot juice
  • 2 tablespoons ginger juice
  • 2 cup cream
  • 1 split vanilla bean
  • 1 bay leaf
  • 1 cup sugar
  • 1⁄4 cup water
  • 1 teaspoon cream of tartar
  • 1 teaspoon lemon
  • 3 tablespoon dark rum
Caramel Carrot Sauce

Gabriela Herman

Combine carrot juice, ginger juice, cream, vanilla bean, and bay leaf in pan. Simmer until the mixture is reduced to 1 1/2 cups. Remove vanilla bean and bay leaf.

In a separate pan, combine sugar, water, cream of tartar, and lemon. Cook on medium heat until golden brown, 5-10 minutes. Do not stir caramel sauce. If you need to wipe down the sides of pan, do so with a pastry brush or gently swirl the pan around. Slowly add carrot mixture to caramel mix- ture. This will be hot and bubbly. Let combined mixture boil and stir gently. Remove from heat and stir in rum. Cool in container.

Sauce can be poured over any dessert, and will last up to one week in the fridge.

Yield: 1 1⁄2 cups