Glazed carrots with orange juice and cranberries

4 servings

20 minutes

Glazed carrots with orange juice and cranberries is a vibrant and aromatic dish of American cuisine, admired for its simplicity and rich flavors. Sweet carrots infused with citrus notes from fresh orange juice and a gentle tartness from dried cranberries acquire a caramel glaze thanks to butter and a bit of sugar. This side dish perfectly complements roasted meats or stands alone as a light snack.

Energy value per serving

• Calories: 109.6
• Proteins: 1.9g
• Fats: 3.4g
• Carbohydrates: 18.6g

Ingredients

• Carrot: 450 g
• Chicken broth: 0.3 glass
• Freshly squeezed orange juice: 0.3 glass
• Orange zest: 5 g
• Dried cranberries: 30 g
• Sugar: 1 tbsp
• Unsalted butter: 15 g
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Peel the carrot and cut it into diagonal pieces. Place in a 30 cm diameter pot, add broth, orange juice, berries, zest, sugar, and salt. Stir, cover with a lid, and bring to a boil. Reduce heat and continue cooking covered for about 5 more minutes, stirring occasionally, until the carrot is soft.

   Required ingredients:

   • Carrot: 450 g
   • Chicken broth: 0.3 glass
   • Freshly squeezed orange juice: 0.3 glass
   • Dried cranberries: 30 g
   • Orange zest: 5 g
   • Sugar: 1 tablespoon
   • Salt:  to taste

2. Remove the lid, bring to a boil again, and cook for another 2 minutes until almost all the liquid—except for about 2 tablespoons—evaporates.

   Required ingredients:

   • Carrot: 450 g

3. Cut the butter into 4 pieces and add to the carrots. Continue cooking for another 2 minutes, stirring often, until the carrots are very soft and the glaze is light golden. Remove from heat and season with pepper.

   Required ingredients:

   • Unsalted butter: 15 g
   • Carrot: 450 g
   • Ground black pepper:  to taste