RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3878
View Recipe |
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Recipe Name: |
Glazed Carrots with Orange and Cranberries - Copy |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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Course: |
Side Dish |
Used in Baskets: |
No |
Base: |
Vegetable |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
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Cup
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Tested: |
No |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
A nonstick skillet is easier to clean, but this recipe can be prepared in any 12-inch skillet with a cover. Dried cherries can be used in place of the cranberries if you prefer.
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Ingredients:
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Directions:
Bring the carrots, dried cranberries, salt, 1 tablespoon of the sugar, chicken broth, orange juice and the orange zest to a boil in a 12-inch nonstick skillet, covered, over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the carrots are almost tender when poked with the tip of a paring knife, about 5 minutes. Uncover, increase the heat to high, and simmer rapidly, stirring occasionally, until the liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
Add butter and remaining tablespoon sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes. Off heat, add lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately. |
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Nutrition per Serving: |
Calories: |
151 |
Total Carbs: |
36.4 |
Net Carbs: |
0.0 |
Cholesterol: |
0.0 |
Fat: |
3.0 |
Protein: |
0.42 |
Fiber: |
4.96 |
Sodium: |
372.00 |
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