Ingredients
- 1 cup carrot juice
- 1 cup brown sugar
- 2 tbsp chopped walnuts
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp vanilla extract
- Pinch of nutmeg
- Pinch of salt
Instructions
- In a small saucepan combine carrot juice, brown sugar, walnuts, cinnamon, ginger, nutmeg, and salt.
- Heat gently and stir until the sugar dissolves.
- Bring to a soft simmer and cook for 5–6 minutes to infuse the walnut and spices.
- Remove from heat and stir in vanilla extract.
- Let cool slightly, then fine strain out the walnuts.
- Bottle and refrigerate. Keeps about 2–3 weeks.