Honey Tangerine Glazed Carrots with Currants PT25M https://img5.recipesrun.com/201907/2019/1205/ec/c/493093/300x200x50.png 4 servings Ingredients: small handful of chopped cilantro or parsley squeeze of lime 1 tbsp. sherry wine vinegar pinch kosher salt 1 tbsp. white wine 1 tbsp. dried currants 1/8 tsp. hulled cardamom seeds, ground to a powder 1/2 cup water 3 tbsp. unsalted butter 2 tbsp. brown sugar 1 tbsp. honey 1 cup freshly squeezed tangerince juice 1 pound carrots, peeled and sliced
back

Honey Tangerine Glazed Carrots with Currants

By Lori

4 Person
25 Minutes
0 Calories
The glaze is a combo of tangerine juice, honey, butter, and brown sugar with a little sherry wine vinegar and squeeze of lime for an acid balancer that keeps it from being too sweet. You don't have to include the currants and cilantro (or parsley), but it really adds a good contrast in flavors that works well together.

Ingredients

  • small handful of chopped cilantro or parsley

  • squeeze of lime

  • 1 tbsp. sherry wine vinegar

  • pinch kosher salt

  • 1 tbsp. white wine

  • 1 tbsp. dried currants

  • 1/8 tsp. hulled cardamom seeds, ground to a powder

  • 1/2 cup water

  • 3 tbsp. unsalted butter

  • 2 tbsp. brown sugar

  • 1 tbsp. honey

  • 1 cup freshly squeezed tangerince juice

  • 1 pound carrots, peeled and sliced

Method

  • 01
    Combine the tangerine juice, honey, brown sugar, butter, water, the ground cardamom, salt and carrot slices in a small pan. Simmer until the carrots are tender (about 15 minutes depending on the size of your carrot slices).
  • 02
    Soak the currants in the wine while the carrots are simmering.
  • 03
    When the carrots are tender, add the currants and the wine, the sherry wine vinegar, and lime. Stir and serve immediately. Sprinkle with chopped cilantro or parsley.

Related Tags

Appetizers Recipes
Vegan Recipes
Christmas Appetizers
    Sponsored Links

    Honey Tangerine Glazed Carrots with Currants

    3.8

    ( By Lori )

    The glaze is a combo of tangerine juice, honey, butter, and brown sugar with a little sherry wine vinegar and squeeze of lime for an acid balancer that keeps it from being too sweet. You don't have to include the currants and cilantro (or parsley), but it really adds a good contrast in flavors that works well together.
    01 Information
    • Grade easy
    • Serving 4 servings
    • Prep Time 10 Mins
    • Cook Time 15 Mins
    • Total Time 25 Mins
    02 Ingredients
    small handful of chopped cilantro or parsley
    squeeze of lime
    1 tbsp. sherry wine vinegar
    pinch kosher salt
    1 tbsp. white wine
    1 tbsp. dried currants
    1/8 tsp. hulled cardamom seeds, ground to a powder
    1/2 cup water
    3 tbsp. unsalted butter
    2 tbsp. brown sugar
    1 tbsp. honey
    1 cup freshly squeezed tangerince juice
    1 pound carrots, peeled and sliced
    03 Method
    Step 1
    Combine the tangerine juice, honey, brown sugar, butter, water, the ground cardamom, salt and carrot slices in a small pan. Simmer until the carrots are tender (about 15 minutes depending on the size of your carrot slices).
    Step 2
    Soak the currants in the wine while the carrots are simmering.
    Step 3
    When the carrots are tender, add the currants and the wine, the sherry wine vinegar, and lime. Stir and serve immediately. Sprinkle with chopped cilantro or parsley.
    04 Author
    Lori Lori
    69 Recipes

    Related Recipes

    Recommend Recipes

    Appetizers Recipes

    Appetizers Recipes

    292 Items
    Vegan Recipes

    Vegan Recipes

    166 Items
    Christmas Appetizers

    Christmas Appetizers

    28 Items
    All Recipes

    All Recipes

    Items
    Sponsored Links