Glazed Carrots With Pecan, Apricot, & Raisin Sauce - P.c. |
|
 |
Prep Time: 15 Minutes Cook Time: 14 Minutes |
Ready In: 29 Minutes Servings: 8 |
|
I doubled this recipe and it filled an 8x8 2-quart casserole dish. This had visual appeal, making it a good take-along dish. Serve this dish with roasted turkey, chicken, or pork. It has zing , so gauge your children's taste buds. This recipe won my appliance cook-off between the pressure cooker and the crockpot. From Toula Patsalis, The Pressure Cooker Cookbook . Ingredients:
1 cup orange juice |
1 lb carrot, julienned in 3-inch strips |
1/4 cup apricot preserves |
1/2 cup golden raisin |
1 teaspoon brown sugar |
1/8 teaspoon nutmeg |
1 tablespoon cornstarch |
1/3 cup pecans, toasted and chopped |
Directions:
1. Pour orange juice into a pressure cooker.
2. Stir in carrots, preserves, raisins, brown sugar, and nutmeg. Secure lid.
3. Over MEDIUM-HIGH heat, develop steam to MEDIUM PRESSURE.
4. Reduce heat to maintain LOW PRESSURE and cook 3 minutes. Quickly release pressure according to manufacturer's directions. Remove lid.
5. Gently stir carrots. Sprinkle cornstarch into 1/2 cup of cooking liquid and stir to mix thoroughly. Cook over medium heat 1 minute.
6. Stir in pecans.
|
|