Orange Glazed Carrots

Zutaten

• 1 Tbsp Margarine
• ¼ cup or 2 oz Brown sugar, packed
• ½ cup Orange juice
• ⅛ cup 1 Tbsp Water, divided
• ¾ tsp Vanilla extract
• ¼ tsp Cinnamon, ground
• ¼ tsp Nutmeg, ground
• 1 qt 1 cup or 1 ¼ lb Frozen carrots, sliced, thawed, drained
• ⅓ cup or 2 oz Dried cranberries
• 1 tsp Cornstarch

Zubereitung

1. Heat margarine and sugar in a medium saucepan uncovered over medium heat. Stir until sugar dissolves.
2. Add orange juice, ⅛ cup water (set aside 1 Tbsp in small cup for step 4), vanilla, cinnamon, and nutmeg. Simmer uncovered over medium heat for 2 minutes, stirring occasionally.
3. Add carrots and dried cranberries to sauce. Bring to a boil, then reduce heat to a simmer. Continue simmering for 5 minutes or until carrots are tender.
4. In a small bowl, add cornstarch to the reserved water (1 Tbsp) and stir well until dissolved.
5. Add cornstarch mixture to carrots. Stir quickly. Reduce heat to low and continue to cook uncovered for 2 minutes or until sauce thickens and glazes the carrots. (If glaze becomes thick, add water until desired consistency). Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
6. Place glazed carrots in a medium (8” x 8” x 2”) serving dish. Critical Control Point: Hold for hot service at 140 °F.
7. Serve ½ cup (portion with 1/2 cup measuring cup or 4 oz spoodle).