Sunday, July 19, 2015

July Cooking

Glazed Carrotswith Orange and Cranberries

1 pound carrots, peeled
1/4 cup orange juice
1/4 cup chicken broth
1/4 cup dried cranberries 
1/2 teaspoon grated orange zest
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoons unsalted butter 
2 teaspoons fresh lemon juice

Slice the carrots 1/4 inch thick on the bias. 

Combine the carrots, orange juice, chicken broth, orange zest, cranberries, sugar, and salt in a 12 inch nonstick skillet. Cover and bring to a boil. Reduce to a simmer and continue to cook covered, stirring 
occasionally, until carrots are almost done, about 5 minutes. 

Uncover, return to a boil, and continue to cook until the liquid is reduced, about 2 minutes. 

Stir in the butter, continue to cook, stirring frequently, until the carrots are tender and the glaze is a light, golden, about 3 minutes. 

Off the heat, stir in the lemon juice and season with pepper to taste. 



Sounds deeeeeelicious!!!!

Hattie said...

Can't eat cranberries, darn it, but might try something with a substitute. Something in cranberries interferes with the warfarin I'm taking for my heart trouble. Or so they say.