Cranberry-Glazed Carrots
By America's Test KitchenPublished on December 13, 2011
Time
40 minutes
Yield
Serves 8 to 10
Ingredients
2 tablespoons unsalted butter 2 (16-ounce) bags baby carrots 1 teaspoon salt ½ teaspoon pepper 3 garlic cloves, minced½ cup sugar 8 ounces fresh or frozen cranberries (see note)2 teaspoons chopped fresh tarragon leaves
Before You Begin
If using frozen cranberries, defrost them before starting this recipe.
Instructions
- Melt butter in large Dutch oven over medium heat. Cook carrots, salt, and pepper until lightly browned, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add sugar and cook, covered, stirring occasionally, until carrots are glazed and nearly tender, about 15 minutes.
- Stir in cranberries and tarragon and cook, uncovered, until carrots are completely tender and cranberries have softened, about 5 minutes. Serve.
Time
40 minutesYield
Serves 8 to 10Ingredients
2 tablespoons unsalted butter
2 (16-ounce) bags baby carrots
1 teaspoon salt
½ teaspoon pepper
3 garlic cloves, minced
½ cup sugar
8 ounces fresh or frozen cranberries (see note)
2 teaspoons chopped fresh tarragon leaves
Ingredients
2 tablespoons unsalted butter
2 (16-ounce) bags baby carrots
1 teaspoon salt
½ teaspoon pepper
3 garlic cloves, minced
½ cup sugar
8 ounces fresh or frozen cranberries (see note)
2 teaspoons chopped fresh tarragon leaves
Ingredients
2 tablespoons unsalted butter
2 (16-ounce) bags baby carrots
1 teaspoon salt
½ teaspoon pepper
3 garlic cloves, minced
½ cup sugar
8 ounces fresh or frozen cranberries (see note)
2 teaspoons chopped fresh tarragon leaves
Why This Recipe Works
In our Cranberry-Glazed Carrots recipe, tart cranberries and the right seasonings transform bagged baby carrots into an elegant holiday side dish. We found that 2 tablespoons of chopped fresh parsley can be substituted for the fresh tarragon in our recipe. We could also use regular-sized carrots, peeled and cut into 1 1/4-inch pieces.
Before You Begin
If using frozen cranberries, defrost them before starting this recipe.
Instructions
- Melt butter in large Dutch oven over medium heat. Cook carrots, salt, and pepper until lightly browned, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add sugar and cook, covered, stirring occasionally, until carrots are glazed and nearly tender, about 15 minutes.
- Stir in cranberries and tarragon and cook, uncovered, until carrots are completely tender and cranberries have softened, about 5 minutes. Serve.
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