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August 2, 2011
Orange-Glazed Carrots
Tasty Side Dishes
Prep time:
10 minutesslow-cooker time:
3 1/2 hours“Grandma knew that a touch of cinnamon turned this recipe into something extra special.”
Ingredients
Serves 6
- 1 (32-ounce) package baby carrots
- 1/2 cup firmly packed brown sugar
- 1/2 cup orange juice
- 3 tablespoons butter
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons cornstarch
- 1/4 cup cold water
Directions
1
Combine carrots, brown sugar, orange juice, butter, cinnamon and nutmeg in large bowl. Mix well.
2
Place carrot mixture in slow cooker set on LOW. Cover and cook until carrots are crisp-tender, about 3 1/2 to 4 hours.
3
Spoon carrots into serving bowl. Remove juices to small saucepan. Heat over high heat to a boil.
4
Mix cornstarch and water in small bowl until well blended. Stir into saucepan. Boil cornstarch mixture until thickened, about 1 minute, stirring constantly. Spoon sauce over carrots.
5
Serve carrots as an accompaniment to baked ham or roast turkey.
6
Variation: For extra flavor, add 1 (10-ounce) package thawed frozen peas to the carrots. Cook peas according to package directions. Add peas to carrots just before spooning on sauce.
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Grandma's Secret Trick
Grandma's Secret Trick
Brown sugar tends to harden over time if it is not stored properly. Grandma stored brown sugar in a resealable plastic food storage bag in a cool, dry place. If the brown sugar began to harden, Grandma would slice an apple and put a wedge in the bag and reseal it. She would feel the bag in one to two days, and if the sugar had softened, she would remove the apple.
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