Ingredients
-
4 - 6
-
1/2
-
1/2
-
2
-
1/2
-
2
-
2
-
-
-
-
-
-
-
-
Directions
orange and ginger carrots,’dressed up’ carrots,carrots were not done in alloted time and sauce did not thicken. I cooked longer to try to compensate. Flavor was OK but texture was not good,I doubled the recipe but I couldn’t get a true glaze! It was just a greally great tasting liquid – used Splenda Brown Sugar which is half real brown sugar – so then I tried adding some extra regular white sugar, no dice – I was bringing the dish to a Thanksgiving dinner, so I decided to just leave the liquid at home because – surprise! The carrots and ginger tasted fantastic anyways! So what a versatile recipe! used baby carrots and quartered them lengthwise because I wanted as much surface as possible exposed to the oj, ginger and other flavorings. The store was out of powdered ginger! But they had crystallized fresh – I washed off the sugar crystals, dried the ginger and cut into very small julienne strips. It took about 20 minutes for the carrots etc. to cook tender, slighly crisp – first brough to just a regular boil then a simmer. The dish tastes fabulous, very festive – and with the translucent ginger strips, looks great too. Thank you for a keeper! Just if anyone has a hint about why my glaze didn’t reduce- please post here 🙂
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Place Carrots, Ginger, Orange Juice, Water, Salt, Brown Sugar and Butter in Saucepan. |
|
2
Done
|
Simmer Gently Uncovered For 6-8 Minutes or Until Carrots Are Tender and Liquid Has Reduced to a Glaze. |
