Recipe by Tish
This is an adopted recipe. I have made a few changes and may make more based on your suggestions! Who couldn't use a few more side dishes in your repertoire, especially around the holiday season? Recipe modified from "Best American Side Dishes"
Top Review by Jo Ann L
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.
- 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 See How It's Made
- 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.