Recipe by zeldaz51
A good accompaniment for chicken or lamb. From Joyce Goldstein's "The Mediterranean Kitchen", 1989.
Top Review by KateL
Very tasty, went well with Recipe #421201! I experimented a lot with this recipe. 1) I followed Recipe #513018 for pressure cooking the carrots; in the past I have been frustrated by how long carrots took to become tender; 2) I halved the recipe, although by mistake I used 1/2 cup currants, so I also used 1 cup orange juice; I should have also used the original amounts of sugar and spices, even if only using 1/2 lb. of carrots, cut in 2" lengths, sort of (as the carrot grew thicker, I made my cut shorter so each piece had about the same mass). The carrots were cooked through but not mushy, even after I prolonged the simmer for the time for my roast chicken and rolls needed to finish. Note: I will use my imbalance of currants and sauce to make a currant bread (a somewhat Moroccan Raisin Bread?). Great change of pace! Made for Zaar Cookbook Tag.
- 1⁄2 cup currants
- 1 1⁄2 lbs carrots (about 18 medium)
- 6 tablespoons unsalted butter
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon cayenne (or to taste)
- 1 cup fresh orange juice
- salt, pepper
- 2 -3 tablespoons chopped of fresh mint or 2 -3 tablespoons parsley (to garnish)
Directions See How It's Made
- Soak the currants in hot water to cover for 30 minutes. Drain and reserve 1/4 cup soaking liquid.
- Thinly slice the carrots or cut into julienne on a mandoline. You should have about 5 cups.
- Heat the butter in a large saute pan over low heat. Add the sugar, spices, and carrots. Cook, stirring constantly, 2-3 minutes. Stir in the orange juice and currants with reserved soaking liquid. Turn up heat to bring to boiling, then reduce heat and simmer, covered, until tender. Season to taste with salt and pepper. Sprinkle with mint or parsley and serve hot.