 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
|
Fit for the finest holiday table, dried cranberries plumped in a mixture of honey and lemon juice guarantee a sweet-tart glaze for tender carrots. Ingredients:
8 medium carrots, sliced |
1/2 cup water |
1 can (8 ounces) crushed pineapple, undrained |
1/2 cup chopped peeled tart apple |
1/2 cup dried cranberries |
1/3 cup honey |
1 tablespoon lemon juice |
1/2 teaspoon salt |
1 tablespoon butter, melted |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 teaspoon ground cinnamon |
1/2 cup chopped walnuts, toasted |
Directions:
1. Place carrots and water in a large saucepan. Bring to a boil; reduce heat. Cover and simmer 5 minutes.
2. Add pineapple, apple, cranberries, honey, lemon juice and salt; cook 3-4 minutes or until carrots are crisp-tender, stirring occasionally.
3. Combine butter, flour and cinnamon; stir into pan. Bring to a boil; cook and stir 2 minutes or until sauce is thickened. Sprinkle with walnuts before serving. Yield: 5 servings.
|
|