GLAZED CARROTS WITH ORANGE AND CRANBERRIES1 pound carrots (about 6 medium), peeled and sliced 1/4-inch thick on the bias
1/4 cup dried cranberries (or dried cherries, if you prefer)
1/2 teaspoon salt
2 tablespoons sugar
1/4 cup low-sodium chicken broth
1/2 teaspoon grated zest and 1/4 cup juice from 1 orange
1 tablespoon unsalted butter, cut into 4 pieces
Ground black pepper
Bring carrots, cranberries, salt, 1 tablespoon sugar, broth and orange zest and juice to boil in large non-stick skillet, covered, over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes.
Uncover, increase heat to high and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
Add butter and remaining 1 tablespoon sugar to skillet. Toss carrots to coat and cook, stirring frequently, until completely tender, about 3 minutes.
Transfer carrots to serving dish, scraping glaze from pan into dish. Season with salt and pepper to taste and serve immediately.
Servings: 4
Source:
Best American Side Dishes by Editors of Cook's Illustrated
