Fruity Carrots

Submitted by Sydney Mike

"Here is a recipe from the 1999 cookbook, Recipes to Remember from Hammond (PA) PTA, & another way to bring to life a carrot side dish!"

 

• Ready In: 20mins
• Ingredients: 6
• Serves: 8

ingredients

• 1 (11 ounce) can mandarin oranges, drained
• 1⁄2 cup orange juice
• 1 lb carrot, sliced
• 1⁄4 teaspoon curry powder
• 1 cup seedless grapes, halved
• 1 teaspoon lemon juice

directions

1. Rinse the oranges in water.
2. Pour orange juice into a medium large sauce pan, & turn heat on to medium.
3. Add carrots & curry powder, stirring well.
4. Cover & cook about 10 minutes or until carrots are tender & liquid is absorbed.
5. Add grapes, oranges & lemon juice, mixing well.
6. Cover & heat throughout. Serve hot.

Reviews

[foodtvfan]

Definitely a five-star recipe. A tasty combination of oranges and grapes with a tangy twist with the curry. Served with breaded pork chops and oven fried potatoes. These carrots would go well with a chicken dish too. Love fruit and meats together. I had mandarin oranges that needed to be used up, according to my pantry inventory, and this recipe worked out perfectly.

 

[Studentchef]

I liked this very much, especially since I was using mild curry. But I did think the orange flavour was a little to overpowering. I guess I was expecting the orange flavour, but I Thought it would also blend in more with the other flavours too.

 

[2Bleu]

Very simple to make, and wonderful flavor.

 

[echo echo]

This was an interesting combination of flavors which I liked pretty well. I used mild curry powder and it provided a nice accent. Like Annacia, I sweetened it slightly.

 

[Annacia]

Wow, grapes, curry carrots and oranges, but I loved it! the curry is a note in the mix and not the conductor so it works very well. I did sprinkle an bit of Splenda on after tasting and (to me) that tied it all together. This was a lovely orange and green dish that I'm pretty sure will be just as good at room temp for tomorrows lunch. I'm not sure how to describe the taste...a lot fruity with a touch of spice I guess. I think it would make a tasty lunch on a bed of greens too.