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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Glazed Carrots With Orange & Cranberries Recipe

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This recipe for Glazed Carrots With Orange & Cranberries is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 C. dried Cranberries
1 pound medium Carrots (about 6), peeled and sliced 1/4-inch thick
1/2 tsp. Salt
2 Tbsp. Sugar, divided
1/4 C. Chicken Broth
1/2 tsp. grated Orange zest
1/4 C. Orange Juice
1 Tbsp. unsalted Butter , cut into 4 pieces
Ground Black Pepper
Directions:
Directions:
Bring cranberries, carrots, salt, 1 Tbsp. sugar, chicken broth, orange zest, and orange juice to a boil, covered, in a nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with the tip of a paring knife, about 5 minutes.
Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 Tbsp., 1-2 minutes.
Add the butter and remaining 1 Tbsp. sugar to the skillet. Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender and the glaze is light gold, about 3 minutes. Transfer the carrots to a serving dish, scraping the glaze from the pan into the dish. Season to taste with pepper and serve immediately.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Dried cherries can be used in place of the cranberries if you prefer.

 

 

 

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