Glazed Orange Ginger Carrots

A favorite recipe from The Land O Lakes Cookbook is the Glazed Orange Ginger Carrots. Bettie who does not like vegetables and really doesn’t like carrots gives them two thumbs up. What I like the most is the ease of fixing them. A recipe we eat often. Do hope you will try the unique blend of ginger and caraway.
I make half of the recipe I am giving you and it is just right for the three of us.
Glazed Orange Ginger Carrots
10 medium carrots, cut into 1” pieces
3 Tablespoons butter
1 Tablespoon firmly packed brown sugar
1/2 teaspoon ginger
1/2 teaspoon caraway seed  (Caraway seed is also good with sauerkraut )
1 Tablespoon grated orange peel
2 Tablespoons orange juice
In 2 quart saucepan place carrots; add enough water to cover. Bring to a full boil. Cook over med. heat until carrots are crisply tender (ten to 12 minutes); drain.
Return to pan; add remaining ingredients. Cook over medium heat stirring occasionally, until heated through  and liquid has evaporated.


I guess I did not make it clear that  after you bring the carrots to a full boil, turn the heat down and simmer and cook till tender when pierced with a fork. I do hope this has not caused too many people to have a problem with this recipe.

5 comments:

  1. I made these last week and loved the glaze flavor! I think I may have overcooked the carrots a little bit, though, because the carrot flavor seemed weak. Any ideas? I thought next time I might try to saute the carrots rather than boil them in water.

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  2. I went by the taste test before they were done. I think it makes a difference how large your carrots are. Sauteing the carrots might work, but I think just cooking them for a shorter time and not boiling, just simmering them might be better. The sauteing might add another flavor to the mix, Glad you liked the glaze.

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  3. Myrna, I can't use orange juice because citrus of any kind is a migraine trigger for my dear husband. Could I substitute slivers of dried apricot, papaya, or mango and some other kind of juice--peach or apricot, perhaps-or is the orange required for the glaze to turn out properly?

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  4. Marge
    I really think that anything else would be to sweet. This is one recipe I would pass up if I were you. The glaze would turn out OK I think, just not tart enough.

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  5. Thank you for the reply, Myrna; I appreciate it.

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