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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Iâve rounded out many dinners with my carrots. I like them best with a main dish of roast turkey, brisket or braised short ribs. Ingredients:
1/4 cup sugar |
1/4 cup orange juice |
2/3 cup dried cranberries |
2 tablespoons grated orange peel |
3 tablespoons butter |
2 pounds fresh carrots, sliced |
1/3 cup water |
1/4 cup pine nuts, toasted |
4 teaspoons sherry vinegar |
1/2 teaspoon salt |
Directions:
1. In a small saucepan, combine the sugar and orange juice. Cook and stir over low heat for 2 minutes or until sugar is dissolved. Remove from the heat. Stir in cranberries and orange peel; set aside.
2. In a large saucepan, melt butter. Add carrots and water; stir until well coated. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until carrots are crisp-tender.
3. Stir in the pine nuts, vinegar, salt and cranberry mixture. Simmer, uncovered, for 5-7 minutes or until carrots are tender. Yield: 8 servings.
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