Thursday, February 27, 2014

Orange-Ginger Carrots

These are fast, easy, and delicious. Am convinced they should be on every Thanksgiving table, but try them now and you surely will want to have them more than once a year.


2 pounds carrots
4 tablespoons butter
¼ cup brown sugar
¼ cup orange juice (juice of 1 large orange)
¼ cup grated fresh ginger
Grated rind of one orange
½ teaspoon salt
¼ cup bourbon

1.    Peel carrots and slice on an angle into ¼-inch-thick slices and place in a 2-quart saucepan.

2.    Cover carrots with water by 1 inch. Bring to a boil and simmer carrots until tender to the touch of a fork, about 5 minutes. Drain.

3.    In a large sauté pan, add butter and brown sugar. Over medium-high heat, stir for about 3 minutes.

4.    Add orange juice, ginger, and grated orange rind. Simmer about 5 minutes or until liquid thickens and becomes a glaze.

5.    Stir in salt and bourbon and simmer until alcohol evaporates.

6.    Gently stir in carrots and simmer until carrots are hot, about 1 minute.

NOTE: I used the same saucepan in which I boiled the carrots to make the glaze to save washing another pan. However, the extra surface area of a sauté pan might have been advantageous.

I used less ginger and less bourbon.

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