Glazed Carrots With Orange and Cranberries |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I am going to try this dish for a Christmas potluck. It's from the Cook's Illustrated February 2005 issue. Ingredients:
1/4 cup dried cranberries |
1 lb medium carrot, peeled and sliced on the bias about 1/4 wide |
1/2 teaspoon salt |
2 tablespoons sugar |
1/4 cup low sodium chicken broth |
1/2 teaspoon grated orange zest |
1/4 cup orange juice |
1 tablespoon butter, cut into 4 pieces |
ground black pepper |
Directions:
1. Bring cranberries, carrots, salt, 1 tablespoon sugar, chicken broth, orange zest, and orange juice to boil, covered, in 12-inch nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes.
2. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
3. Add the butter and remaining 1 tablespoon sugar to the skillet.
4. Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender and the glaze is light gold, about 3 minutes.
5. Transfer the carrots to a serving dish, scraping the glaze from the pan into the dish.
6. Season to taste with pepper and serve immediately.
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