Apricot Orange Glazed Carrots With Cranberries Food

APRICOT GLAZED CARROTS

Steps:

• Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
• Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.

GLAZED CARROTS WITH ORANGE AND CRANBERRIES

Steps:

• 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.
• Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
• Add the butter and remaining 1 tablespoon sugar to the skillet.
• Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender and the glaze is light gold, about 3 minutes.
• Transfer the carrots to a serving dish, scraping the glaze from the pan into the dish.
• Season to taste with pepper and serve immediately.

APRICOT ORANGE GLAZED CARROTS WITH CRANBERRIES

Steps:

• In a large saucepan, add 1 inch of water, then add carrots, & bring to boil.
• Cover, reduce heat & simmer 9-11 minutes or until crisp-tender, then drain & set aside.
• In the same saucepan, combine remaining ingredients, & cook, stirring constantly until lightly thickened.
• Return carrots to saucepan & stir until glazed & heated through.

ORANGE GLAZED CARROTS

Steps:

• If using fresh carrots, place carrots in boiling, salted water and cook until tender. Drain well. If using frozen carrots, cook according to package directions and drain well. If using canned carrots, drain well.
• In a large skillet, combine the butter, marmalade, water, salt, and ginger. Bring to a boil.
• Add carrots and reduce heat to medium. Cook, stirring frequently, until carrots are glazed.

APRICOT CARROTS

Steps:

• Cook carrots, covered, in a small amount of boiling salted water for about 8 minutes or until tender.
• Drain thoroughly, return to saucepan.
• Combine butter, jam, lemon juice, salt and mace.
• Pour over cooked carrots.
• Cook, stirring constantly until carrots are evenly glazed and heated through.

CLAY POT ORANGE-GLAZED CARROTS

Steps:

• Soak top and bottom of 3 qt clay pot in water about 10 minutes, drain.
• Put carrots in presoaked pot.
• Sprinkle with brown sugar, salt and pepper.
• Pour on orange juice, add butter.
• Cover pot and place in cold oven.
• Bake at 425 degrees for 25 minutes.
• Stir carrots and cook uncovered for aditional 10 minutes.
• Sprinkle with herbs and toss til evenly coated.
• Serve hot.