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Maple and Tangerine Glazed Carrots Recipe

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This recipe for Maple and Tangerine Glazed Carrots, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bon Appetit
Added: Monday, May 12, 2008


1 1/4 c. fresh tangerine juice
3 tbsp. pure maple syrup
2 tbsp. butter
1 tsp. fresh lemon juice
1/2 tsp. grated tangerine peel
2 1/2 lb. large carrots (about 12), peeled, cut on diagonal into 1/2 in. thick ovals (about 6 c.)
Pinch of cayenne pepper
1/2 large tangerine, seeded
Chopped fresh parsley

Combine first five ingredients in heavy large skillet over medium high heat. Boil until sauce thickens and coats spoon thickly and is reduced to 2/3 cup, whisking occasionally, about 8 min.
Steam carrots until just crisp-tender, about 7 min. Mix carrots and cayenne pepper into sauce.
Simmer carrots in sauce over medium heat until heated through and sauce reduces to thick glaze, stirring occasionally, about 5 min. Season with salt.




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