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A Different Kind of Glazed Carrots (Easy Recipe!)
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My husband loves this recipe for glazed carrots. Instead of brown sugar and butter, it uses fruit juice. Serve as a side dish with your favorite meal.
* 4 cups of cooked carrots (either fresh or frozen carrots; fresh carrots = 4 to 6 medium to large)
* 1 cup fruit juice (any kind of juice -- pineapple, orange, cherry, apple, grape, cranberry, apricot; I have used V-8 Splash fruit juice, too.)
* 1 tablespoon cornstarch
* 1 tablespoon sugar (if you are using cranberry juice, you might want to make it 1.5 to 2 tablespoons of sugar)
* 1/4 teaspoon salt
Cook the carrots. Drain. Mix the cornstarch with a quarter cup of fruit juice and stir until smooth. Add the remaining juice. Stir in the sugar and salt until dissolved. Pour over the carrots and cook over medium heat, stirring constantly, until the sauce thickens.
Makes 4 to 6 servings.
LeAnn R. Ralph is the author of books about life in the country: "Cream of the Crop (More True Stories from a Wisconsin Farm)" -- "Give Me a Home Where the Dairy Cows Roam" -- "Christmas in Dairyland (True Stories from a Wisconsin Farm)." You are invited to read sample chapters about life in the country, to order books and to sign up for the free newsletter from Rural Route 2, which always contains a couple of country recipes -- http://ruralroute2.com