Tangerine Glazed Carrots with Currants
Ingredients: 13
A delightful and colorful dish combining the sweetness of tangerines with tender carrots and plump currants, finished with a touch of wine and vinegar.
Ingredients
| 1 | pound carrots, peeled and sliced |
|---|---|
| 1 | cup freshly squeezed tangerine juice (I used honey tangerines) |
| 1 | tablespoon honey |
| 2 | tablespoons brown sugar |
| 3 | tablespoons unsalted butter |
| 1⁄2 | cup water |
| 1⁄8 | teaspoon hulled cardamom seeds, ground to a powder |
| 1 | tablespoon dried currants |
| 1 | tablespoon white wine |
| 1 | pinch pinch of kosher salt |
| 1 | tablespoon sherry wine vinegar |
| 1 | squeeze of lime |
| 1 | small handful of chopped cilantro or parsley |
Instructions
-
- In a small pan, combine the freshly squeezed tangerine juice, honey, brown sugar, unsalted butter, water, ground cardamom, pinch of kosher salt, and peeled carrot slices. Simmer gently until the carrots are tender, approximately 15 minutes, depending on the size of your slices.
- While the carrots are simmering, soak the dried currants in white wine to plump and infuse with flavor.
- Once the carrots are tender, add the plumped currants along with the wine, sherry wine vinegar, and a squeeze of lime. Stir gently to combine. Serve immediately and garnish with a small handful of chopped cilantro or parsley for a fresh finish.
- Enjoy this flavorful and vibrant dish!
Jul 19, 2024