Saturday, October 13, 2012

Orange-Glazed Carrots

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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