Clearing out oddments in the fridge. I love glazed carrots (especially the kind made with madeira wine and a boat-load of brown sugar), but you're getting out of the realm of "vegetable" with that recipe and into the realm of "candy". This is a less sweet option that conveniently uses up my weeks-old bottle of cranberry-pomegranate juice.
Cranberry-glazed carrots
Makes 6 servings
1 lb. carrots, washed and sliced
2 cups cranberry juice
2 tsp cornstarch + 2 tsp water
Bring cranberry juice to a boil. Add carrot coins and cover pan. Reduce heat to medium, simmer 15 minutes until carrots are soft. Mix 1 tsp cornstarch with 1 tsp water and add to the carrots. Cook 2-3 minute more, until glaze is thickened.
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