These are a nice side for holiday meals. Served cold, they're also great for summer picnics. I love flexible dishes. And it's super easy, too. You can make this as an afterthought, and make it look like the centerpiece of your side dishes.
1 lb thick carrots
*1/2 tsp dried thyme
1/4 C dried cranberries
1 Tb butter
1 Tb brown sugar
2 Tb orange juice
1. Peel carrots and cut into large chunks, big enough that diners will need to cut them into at least two bite-sized pieces. In a medium saucepan, cover carrots with water. Sprinkle with thyme and salt (optional) and bring to a boil. Reduce to a simmer and cook until pieces can be pierced by a fork, but are not fully cooked.
2. Drain off water and return to medium heat. Add remaining ingredients and stir together. Return to a low boil and cook until sauce has reduced to desired consistency. Put into serving bowl and either serve hot immediately or chill for later.
Difficulty rating π
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