Honey Tangerine Glazed Carrots with Currants

By Lori

4 Person

25 Minutes

0 Calories

This is a recipe that keeps evolving through the seasons for me, and I've made some version of this for years now, but I usually use oranges. In this latest version I used fresh tangerines since we have such a wonderful variety available right now. 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

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Honey Tangerine Glazed Carrots with Currants

3.6

( By Lori )

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

69 Recipes

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