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Tangerine Carrots

 Tangerine Carrots
This side dish is so delicious. The carrots are complimented by the tangerine juice to such a sweet flavor.—Kristine Bodurtha, Endicott, New York
4 ServingsPrep/Total Time: 15 min.


  • 1 pound carrots, thinly sliced
  • 4 teaspoons sugar
  • 2 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 1 cup tangerine or orange juice
  • 1-1/2 teaspoons grated tangerine or grated orange peel


  • Place 1 in. of water and carrots in a saucepan; bring to a boil.
  • Reduce heat; cover and simmer for 8-10 minutes or until tender.
  • Drain and set aside.
  • In the same pan, combine sugar, cornstarch and salt; blend well.
  • Gradually stir in juice and peel. Bring to a boil; cook and stir for
  • 2 minutes or until thickened. Return carrots to pan; heat through.
  • Yield: 4 servings.
Nutritional Facts: One serving (3/4 cup) equals 97 calories, trace fat (trace saturated fat), 0 cholesterol, 114 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fruit.