Sweet-sour Carrots With Orange And Cranberries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A sweet and juicy side dish that takes glazed carrots to a new level by adding orange-spiked dried cranberries and toasted pine nuts for added texture and flavor. Very yummy - even your kids might like it! Thanks to Cooking Pleasures magazine for this recipe. Ingredients:
1/3 cup orange juice |
1/4 cup sugar |
2/3 cup dried cranberries |
2 tbsp grated orange peel |
3 tbsp butter |
2 lb. thin carrots, sliced diagonally (about 5 cups) |
1/3 cup water |
1/4 cup pine nuts, toasted |
4 tsp sherry vinegar |
1/2 tsp salt |
Directions:
1. Bring orange juice and sugar to a simmer in small saucepan over medium to medium-low heat, stirring to dissolve sugar; simmer 2 minutes. Remove from heat; stir in cranberries and orange peel.
2. Melt butter in large skillet over medium-low heat. Add carrots; stir to coat. Add water; bring to a simmer. Cover; reduce heat to low. Cook 5-8 minutes or until carrots are crisp-tender.
3. Stir in cranberry mixture, pine nuts, vinegar and salt; simmer, uncovered, 5-7 minutes or until carrots are tender and juices have reduced to a syrupy consistency.
4. * Toast pine nuts in dry skillet over medium heat, stirring constantly, or microwave on high 1-3 minutes or until lightly browned.
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