Glazed Carrots With Orange and Cranberries

Submitted by Carin C.

"I am going to try this dish for a Christmas potluck. It's from the Cook's Illustrated February 2005 issue."

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 4

ingredients

• 59.14 ml dried cranberries
• 453.59 g medium carrot, peeled and sliced on the bias about 1/4 wide
• 2.46 ml salt
• 29.58 ml sugar
• 59.14 ml low sodium chicken broth
• 2.46 ml grated orange zest
• 59.14 ml orange juice
• 14.79 ml butter, cut into 4 pieces
• ground black pepper

directions

1. Bring cranberries, carrots, salt, 1 tablespoon sugar, chicken broth, orange zest, and orange juice to boil, covered, in 12-inch nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes.
2. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
3. Add the butter and remaining 1 tablespoon sugar to the skillet.
4. Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender and the glaze is light gold, about 3 minutes.
5. Transfer the carrots to a serving dish, scraping the glaze from the pan into the dish.
6. Season to taste with pepper and serve immediately.

Reviews

[jimjam63]

Delicious. Easy. What more do you need in a side? OK, maybe healthy? It's more healthy that a box of mac and cheese! For a little punch I also added 5 pieces of dried whole ginger and removed after cooking.

 

[Kat's Mom]

A colorful and tasty dish that is easy to prepare. I used regular chicken broth and omitted the salt. Had a little leftover whole-berry cranberry sauce that I added during the glazing process. Thanks for posting, Carin.

 

[swissms]

Very good and extremely easy. I made as a side dish for Thanksgiving dinner. Next time I might try with 1 T sugar and see how it turns out.

 

[AmandaInOz]

Very tasty and quick side dish! Cranberry and orange are always a nice pairing, and it turns out they work well with carrots too. Yummy! Thanks Carin C. Made for PAC Spring 2008.