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Orange Glazed Carrots
32-oz (2 lbs.) pkg. baby carrots
1/2 cup packed brown sugar
1/2 cup orange juice
3 tbsp. butter, or margarine
3/4 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. cornstarch
1/4 cup water
Combine all ingredients except cornstarch and water in slow cooker.
Cover. Cook on Low 3-4 hours until carrots are tender crisp.
Put carrots in serving dish and keep warm, reserving cooking juices. Put reserved juices in small saucepan. Bring to boil.
Mix cornstarch and water in small bowl until blended. Add to juices. Boil one minute or until thickened, stirring constantly.
Pour over carrots and serve.
Makes 6 servings.
I made these in a 1 1/2 quart slow cooker.
As you can see, I didn't use baby carrots. I had two larger sized carrots that I peeled and sliced using a mandolin for uniform sizing.
As one of us is a diabetic, I cut back quite a bit on the brown sugar, to about 1/4 cup non-packed.
The carrots were too sweet for the diabetic to eat and a majority were left. I thought that they were on the sweetish side, but the carrot/sauce combination was worth the effort. The carrots were perfectly cooked (or so I thought), but the sauce was dominant.
I think that this one is worth trying again, mainly because I'd like to see a more thinner sauce rather than the thick sauce that the recipe provided. Already I thinking that not using the cornstarch will provide me with a sauce that I'm looking for.
Some general comments about this recipe:
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