Sunday, July 19, 2015
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.