Holiday Glazed Carrots With Orange and Cranberries
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 lb carrot, peeled and sliced 1/4 inch thick on the bias
- 1⁄2 cup dried cranberries
- 2 tablespoons brown sugar
- 1⁄4 cup chicken broth
- 1⁄2 teaspoon grated orange zest
- 1⁄4 cup fresh orange juice
- 1 tablespoon unsalted butter, cut into 4 pieces
- ground black pepper
directions
- Bring carrots, cranberries, 1 tablespoon sugar, broth and orange zest and juice to boil in a large non stick skillet, cover, over medium high heat.
- Reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with the tip of your knife, about 5 minutes.
- Uncover, increase heat to high and simmer rapidly stirring occasionally until liquid is almost reduced to about 1/8 cup. 5-6 minutes.
- Add butter and remaining 1 tablespoon sugar to skillet, and toss to coat and cook until completely tender, about 3 minutes.
- Transfer to serving dish, scraping glaze from pan into dish.
- Season with salt and pepper to taste if desired.
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Reviews
-
These are very good. I wanted to take them to a ward dinner at church, so I made a batch for myself first, just to check them out. I'm glad I did, because I did make a couple of changes. First, I left out the salt for both batches. Even though I was using home-made chicken broth, not commercial, I didn't think they needed any more sodium. I didn't use the pepper either, just because I didn't think I'd like the taste with the other ingredients. I did add more cranberries the second time, using about half a cup, as their flavor kinda got lost on the first batch. The main thing I found from the first batch was that the times mentioned were not what I found in my cooking (maybe partly because mine were sliced a little thicker than 1/4 in.). First, I didn't see how you could reduce liquid by very much in 1-2 min., and at the end of 5 minutes, I actually had more liquid than I started with, as liquid cooked out of the carrots faster than it evaporated. In the end, I simmered the mixture for about 6 min. until the liquid reduced somewhat (although never anywhere near 2 Tbsp.), then added the margarine and sugar and cooked for about 5 more min. The carrots were done nicely in the times I used, but I'm afraid that if I had tried to simmer away all but 2 Tbsp. of the liquid, I would have wound up with nothing but mush.
RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
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