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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I came up with this recipe while making Sunday dinner a couple of months ago. I tend to be a dump cook so I haven't really measured anything. The amounts are just estimates. Ingredients:
2 cups baby carrots or 2 cups sliced carrots |
1/4 cup orange juice |
1 teaspoon crystallized ginger, sliced |
1/2 teaspoon ground coriander (or to taste) |
1/4 cup brown sugar |
2 tablespoons butter or 2 tablespoons margarine |
1/2 teaspoon salt (or to taste) |
Directions:
1. Put all ingredients in a sauce pan and bring to a boil over medium high heat.
2. Simmer, covered for about 15 minutes until carrots are tender.
3. Removed lid and turn heat up until the sauce is thickened.
4. Add a little cornstarch mixed with cold water if the glaze is too thin.
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