GLAZED CARROTS WITH ORANGE AND CRANBERRIES
I am going to try this dish for a Christmas potluck. It's from the Cook's Illustrated February 2005 issue.
Provided by Carin C.
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 108.9, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 399.2, Carbohydrate 19.8, Fiber 3.5, Sugar 13.2, Protein 1.5
APRICOT ORANGE GLAZED CARROTS WITH CRANBERRIES
Make and share this Apricot Orange Glazed Carrots With Cranberries recipe from Food.com.
Provided by Sydney Mike
Categories Oranges
Time 23m
Yield 6 serving(s)
Number Of Ingredients 9
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.
APRICOT, ORANGE, CRANBERRY BREAD
Steps:
- Sift together the flour, baking powder, baking soda, and salt. Cream the butter and sugar in a large bowl. Beat in the orange zest and eggs, 1 at a time. Add the orange juice and milk and beat until mixed thoroughly. It will appear curdled.
- Add the flour mixture and beat until it is just moistened. Stir in the apricots, walnuts, and cranberries.
- Place baking rack in middle of the oven. Preheat the oven to 350 degrees F. Butter and flour five 5 3/4- by 2 1/4-inch loaf pans.
- Pour the batter into the pans. Bake for 45 minutes. Test for doneness with a toothpick - it should come out clean. Remove the bread from the pans, transfer to a wire rack, and let them cool on their sides.
ORANGE-HONEY GLAZED CARROTS
Steps:
- Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
- Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.
CRANBERRY-GLAZED CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 1/2 pounds thinly sliced carrots in a skillet with 2 tablespoons olive oil until beginning to soften, 5 to 7 minutes. Add 1 1/2 cups no-sugar-added cranberry juice, 3/4 teaspoon cumin and a pinch each of cinnamon and salt. Simmer, stirring, until tender and glazed, 25 minutes. Sprinkle with chopped parsley.
CARROTS AND CRANBERRIES
A very quick way to make fresh carrots into a tasty side dish. Even kids will like this.
Provided by myvallie
Categories Side Dish Vegetables Carrots
Time 27m
Yield 6
Number Of Ingredients 6
Steps:
- Put carrots and cranberries into a microwave-safe dish. Mix chicken broth, butter, and brown sugar together in a bowl; drizzle over the carrot mixture and stir to coat.
- Cook in microwave on High for 4 minutes.
- Continue cooking in microwave until carrots are tender, about 8 minutes more; cool at room temperature for 5 minutes and sprinkle with cinnamon.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 32.9 g, Cholesterol 20.5 mg, Fat 7.9 g, Fiber 3.2 g, Protein 0.8 g, SaturatedFat 4.9 g, Sodium 149.2 mg, Sugar 25.5 g
GLAZED ORANGE CARROTS
My friend made these for dinner one night, and I liked them so much that I asked for the recipe. They are easy and delicious. Hope you like them also!
Provided by cookin mimi
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cover carrots with water, bring to boil.
- Simmer until crisp tender.
- Melt butter, stir in orange juice concentrate, parsley and sugar.
- Pour over carrots.
- Cook and stir until glaze thickens.
Nutrition Facts : Calories 92.7, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 115.6, Carbohydrate 16.2, Fiber 3.4, Sugar 12.1, Protein 1
APRICOT GLAZED CARROTS
Carrots are cooked tender then mixed with a tangy apricot sauce. Serve cold or slightly warm.
Provided by Eleanor
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 119.3 calories, Carbohydrate 19.9 g, Cholesterol 11.4 mg, Fat 4.7 g, Fiber 3.4 g, Protein 1.3 g, SaturatedFat 2.8 g, Sodium 189 mg, Sugar 11.3 g
CARROTS WITH APRICOT PRESERVES
This tangy, fruity side dish looks beautiful served hot out of the oven. If you don't want to heat up the oven, the carrots are pretty good simply simmered for 5 minutes in the sauce.
Provided by MeganM
Categories Side Dish Vegetables Carrots
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Bring carrots and water to a boil in a saucepan over high heat. Reduce heat to medium, cover, and steam until the carrots are just tender, about 5 minutes.
- Meanwhile, stir together the apricot preserves, cornstarch, dried apricots, and raisins in a saucepan. Place over medium heat, and cook until the mixture bubbles, thickens, and turns clear, 2 to 3 minutes.
- Once the carrots have cooked, drain, and stir into the apricot preserves. Pour into a baking dish, and bake in preheated oven until the sauce has thickened further, and turned light brown, about 15 minutes.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 52.8 g, Fat 0.3 g, Fiber 2.9 g, Protein 1.5 g, Sodium 75.6 mg, Sugar 33.6 g
APRICOT CARROTS
Make and share this Apricot Carrots recipe from Food.com.
Provided by Derf2440
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 163.2, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 125.2, Carbohydrate 35.5, Fiber 2.2, Sugar 20.2, Protein 1.1
ORANGE GLAZED CARROTS
A wonderfully easy glazed carrot recipe that the whole family will enjoy. Great for special occasions or an every day meal.
Provided by HEIDI S.
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
- Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 20.8 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 3.3 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 131.3 mg, Sugar 16.5 g
GLAZED CRANBERRY CARROTS
Although this is a wonderful way to use leftover carrots and cranberry sauce, I often find myself making it specifically for Thanksgiving dinner. -Mary Ann Gilbert, Cincinnati, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain and set aside., In the same pan, combine the cranberry sauce, butter, brown sugar, lemon juice and salt. Cook and stir until cranberry sauce is melted and mixture is smooth. Add carrots; stir to coat. Heat through.
Nutrition Facts : Calories 188 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 400mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 1g protein.
ORANGE CANDIED CARROTS
My son always asks for these glazed carrot coins at Thanksgiving. The orange flavor in the sweet mild sauce really comes through. This pleasant side dish is a great way to dress up a meal of holiday leftovers. -Lori Lockrey, West Hill, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- Place 1 in. of water and carrots in a skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. , Meanwhile, in a blender, combine the butter, cranberry sauce, orange zest, brown sugar and salt. Cover and process until blended. Drain carrots; drizzle with cranberry mixture.
Nutrition Facts : Calories 404 calories, Fat 31g fat (19g saturated fat), Cholesterol 83mg cholesterol, Sodium 767mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 5g fiber), Protein 2g protein.
APRICOT CARROTS
My mother loved both apricots and carrots, so when I found this recipe, I knew I had to make it for her. It has become a family favorite.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place carrots in a saucepan with enough water to cover; bring to a boil. Cover and cook for 8 minutes or until crisp-tender; drain. Add remaining ingredients; cook and stir over medium heat for 3 minutes or until preserves are melted and carrots are coated.
Nutrition Facts :
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