Shared by Carmen on AOL.

Maple & Tangerine Glazed Carrots

1-1/4 cups fresh tangerine juice
3 TBS pure maple syrup
2 TBS butter
1 tsp lemon juice
1/2 tsp grated tangerine peel
2-1/2 lbs large carrots, cut to desired size/shape
pinch of cayenne pepper
1/2 large tangerine, seeded
chopped fresh parsley

Combine tangerine juice, syrup, butter, lemon juice and peel in a skillet over medium high heat; boil until sauce thickens and coats spoon. Reduce to 2/3 cup, whisking occasionally.

Steam carrots to desired tenderness; mix carrots and cayenne pepper into sauce. Simmer carrots in sauce until sauce reduces to a thick glaze. Season carrots with salt and pepper to taste; sprinkle with juice from tangerine half, followed by parsley. Serve hot.

Carmen's Note: Yields 8 servings. Tangerine juice adds an intriguing note to the velvety sauce. Look for the largest tangerines to make squeezing easier. (I'll use orange juice if I can't find tangerines.)

Pam
"Stressed is desserts spelled backwards!"

E PLURIBUS UNUM

Eventually
Peace Love Unity and Respect Inevitably Blossom
in the Understanding Spirit:
Universal Nexus Underlying the Matrix
A Dh original!

Meddle thee not in the affairs of Dragons, for thou art crunchy and wouldst be tasty with ketchup.