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Wednesday, March 9, 2011

Cranberry-glazed carrots

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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