Orange Candied Carrots Recipe

4.5 2 2
Orange Candied Carrots Recipe
Orange Candied Carrots Recipe photo by Taste of Home
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Orange Candied Carrots Recipe

Read Reviews
4.5 2 2
Publisher Photo
My son always asks for these glazed carrot coins at Thanksgiving. The orange flavor in the sweet mild sauce really comes through. This pleasant side dish is a great way to dress up a meal of holiday leftovers. —Lori Lockrey West Hill, Ontario
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound carrots, cut into 1/2-inch slices
  • 1/4 pound butter, softened
  • 1/4 cup jellied cranberry sauce
  • 1 orange peel strip (1 to 3 inches)
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt

Directions

Place 1 in. of water and carrots in a skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender.
Meanwhile, in a blender, combine the butter, cranberry sauce, orange peel, brown sugar and salt. Cover and process until blended. Drain carrots; drizzle with cranberry mixture. Yield: 3 servings.
Originally published as Orange Candied Carrots in Quick Cooking March/April 2001, p31

Nutritional Facts

1 cup: 404 calories, 31g fat (19g saturated fat), 83mg cholesterol, 767mg sodium, 33g carbohydrate (25g sugars, 5g fiber), 2g protein.

  • 1 pound carrots, cut into 1/2-inch slices
  • 1/4 pound butter, softened
  • 1/4 cup jellied cranberry sauce
  • 1 orange peel strip (1 to 3 inches)
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  1. Place 1 in. of water and carrots in a skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender.
  2. Meanwhile, in a blender, combine the butter, cranberry sauce, orange peel, brown sugar and salt. Cover and process until blended. Drain carrots; drizzle with cranberry mixture. Yield: 3 servings.
Originally published as Orange Candied Carrots in Quick Cooking March/April 2001, p31

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Reviews forOrange Candied Carrots

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MY REVIEW
Disir User ID: 7807400 35102
Reviewed Sep. 28, 2014

"This was pretty good. I thought that you would be able to tell that there was jellied cranberry sauce but you can't. I also tried to run the sauce through the blender and it wouldn't work (my fault not the fault of the recipe) and wound up having to peel off some zest with a grater and then using beaters to mix. I didn't have as much zest as I would have if I had used the peel but a little goes a long way for us."

MY REVIEW
snowbob User ID: 2713374 92214
Reviewed Dec. 8, 2011

"Omit the orange zest."

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