CARROT BUTTER

Carrot Butter image

Provided by Dainlynn

Time 4h

Yield 4-5 pints

Number Of Ingredients 7

5 lbs carrots
2 cups apple juice or 2 cups apple cider
3 cups apple juice or 3 cups apple cider
1/2 cup brown sugar
2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon ground cloves

Steps:

Preheat oven for 350°F.
Cut carrots into thin slices (if you'd like to peel them you may. If you don't peel them I recommend using organic carrots or at least ones you know weren't grown with chemicals).
Cook the carrot slices in a large roasting pan with two cups of apple juice or cider for three hours uncovered. Stirring the carrots every half hour or so.
Put the cooked carrots and the three cups of apple juice or cider in a blender until it reaches the consistency of something you'd like to spread on toast.
Put the carrot mixture in a large pot. Mix in the brown sugar, cinnamon, allspice, and cloves. Heat this on the stove for 10 min stirring constantly.
Pour into sterilized pint or half pint jars and can.

Nutrition Facts : Calories 487.8, Fat 1.8, SaturatedFat 0.3, Sodium 413.9, Carbohydrate 118.9, Fiber 17.1, Sugar 86.1, Protein 5.6