We started with concentrated carrots. We used an assortment of smaller carrots. In this case they spent a little too much time in the dehydrator. The carrot flavor was intense and the texture was decidedly chewy. This was not a good thing. Inspiration struck while drinking Solebury Orchards cider and pondering this obstacle. We simply needed to plump up the carrots as we would any other dried fruits or vegetables. We added apple cider to the bags of carrots and let them hydrate overnight. The following morning they were soft and tender. The carrots retained their intense flavor while the cider enhanced their natural sweetness and added the flavor of fall. An added bonus was the delicate glaze that coated each one. Accidents really are the other of invention.
Years Past:
