Name: Glazed Carrots With Orange & Cranberries
Total time: PLACEHOLDER
Ingredients: 1/4 cup dried cranberries; 1 pound medium carrots (about 6), peeled and sliced 1/4-inch thick on the bias (see illustration below); 1/2 teaspoon table salt; 2 tablespoons granulated sugar , divided; 1/4 cup low-sodium chicken broth or vegetable broth; 1/2 teaspoon grated orange zest; 1/4 cup orange juice; 1 tablespoon unsalted butter , cut into 4 pieces; Ground black pepper

Why This Recipe Works

Glazing is probably the most popular way to prepare carrots, but they often turn out saccharine, with a limp and soggy or undercooked and fibrous texture. We wanted fully tender, well-seasoned carrots with a glossy and clingy—yet modest—glaze.

Peeling regular bagged carrots and cutting them on the bias yielded uniform ovals that cooked evenly. We cooked and glazed the carrots in one single operation, starting by cooking the sliced carrots in a covered skillet with chicken broth, salt, and sugar. After the carrots were cooked until almost tender, we removed the lid and turned up the heat to reduce the liquid. Finally, a little butter and a bit more sugar added to the skillet resulted in a pale amber glaze with light caramel flavor. A sprinkle of fresh lemon juice gave the dish

sparkle, and a pinch of freshly ground black pepper provided depth.

Before You Begin

Dried cherries can be used in place of the cranberries if you prefer. To make this dish vegetarian, use vegetable broth in place of chicken broth.

Instructions

Bring cranberries, carrots, salt, 1 tablespoon sugar, chicken broth, orange zest, and orange juice to boil, covered, in 12-inch nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes.

Add the butter and remaining 1 tablespoon sugar to the skillet. Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender and the glaze is light gold, about 3 minutes. Transfer the carrots to a serving dish, scraping the glaze from the pan into the dish. Season to taste with pepper and serve immediately.