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Ingredients Edit

Directions Edit

  1. Heat the carrot juice and cardamom in a medium saucepan over medium-high heat.
  2. Bring to a boil, reduce heat, and simmer for 15 minutes (the carrot juice will separate; this is okay).
  3. Mix in the cornstarch mixture and cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes.
  4. Pour the sauce into a blender and process to incorporate the carrot juice.
  5. Use the sauce immediately, or cool quickly by setting in a bowl of ice and water.
  6. Store in an airtight container for up to one week in the refrigerator or freeze for about one month.

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