Sweet and Sour Carrots Recipe

Sweet and Sour Carrots Recipe photo by Taste of Home

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I’ve rounded out many dinners with my carrots. I like them best with a main dish of roast turkey, brisket or braised short ribs.

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Sweet and Sour Carrots Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

15 15 30

Ingredients

1/4 cup sugar
1/4 cup orange juice
2/3 cup dried cranberries
2 tablespoons grated orange peel
3 tablespoons butter
2 pounds fresh carrots, sliced
1/3 cup water
1/4 cup pine nuts, toasted
4 teaspoons sherry vinegar
1/2 teaspoon salt

Directions

In a small saucepan, combine the sugar and orange juice. Cook and stir over low heat for 2 minutes or until sugar is dissolved. Remove from the heat. Stir in cranberries and orange peel; set aside.
In a large saucepan, melt butter. Add carrots and water; stir until well coated. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until carrots are crisp-tender.
Stir in the pine nuts, vinegar, salt and cranberry mixture. Simmer, uncovered, for 5-7 minutes or until carrots are tender. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 184 calories, 7 g fat (3 g saturated fat), 11 mg cholesterol, 283 mg sodium, 31 g carbohydrate, 5 g fiber, 3 g protein.

Originally published as Sweet and Sour Carrots in Country Woman Christmas Annual 2012, p45

Pine Nuts

Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.