Serves 6 as side dish
|3 cups carrots, sliced into coins (about 7 carrots)
||3 Tbl. butter
|3 Tbl. dark brown sugar
||1 Tbl. lemon juice
|1/4 cup cranberries
Defrost the cranberries, if frozen.
Parboil the carrots for 5-10 minutes, until almost done. (A fork
should be able to go into and out of a carrot slice.) Remove from
water, cool with cold water, and set aside.
Melt the butter, add the brown sugar, and bring to a bubble. Add
all ingredients, and simmer until glaze begins to reduce and thicken a
bit on the carrots. Serve at once.
Notes and Variations
Exact temperature of the simmer needs some experimentation. Started
at low, which wasn't going anywhere. Raised to medium, which began
to boil too vigorously. So a medium-low seems to be called for.
Took a good while to begin to thicken, although that's partly because temp.
was too low, I think.
Turned out quite well; definitely a keeper.
Invented by Justin on the spur of the moment for Thanksgiving '99.
Hybrid of Joy of Cooking recipes for glazed carrots and glazed sweet potatos,
with cranberries tossed in because it's Thanksgiving in Massachusetts.