- Details
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Parent Category: Recipes
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.
