Spicy Carrot Sauce
|Carrots||2 Pound, trimmed (6 Large Carrots)|
|Squeezed orange juice||2 Teaspoon|
|Grated ginger||1 Teaspoon|
|Cayenne pepper||1 Pinch|
|Chopped cilantro||1 Tablespoon|
Put the carrots through a juice extractor. (This should yield about 2 cups of carrot juice.)
Combine the carrot juice, orange juice, and ginger in a saucepan and bring just to a boil over low heat.
This should take about 5 minutes.
Meanwhile, whisk the cornstarch and water together in a small bowl.
When the juice comes to a boil, remove it from the heat and whisk in the cornstarch mixture.
Return to the heat and continue to whisk until bubbly.
Whisk in the cayenne pepper and cilantro and cook for 1 minute more.