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