Sweet and Sour Carrots Recipe

Sweet and Sour Carrots Recipe
Sweet and Sour Carrots Recipe photo by Taste of Home
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Sweet and Sour Carrots Recipe

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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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

3/4 cup: 184 calories, 7g fat (3g saturated fat), 11mg cholesterol, 283mg sodium, 31g carbohydrate (21g sugars, 5g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. Stir in the pine nuts, vinegar, salt and cranberry mixture. Simmer, uncovered, for 5-7 minutes or until carrots are tender. Yield: 8 servings.
Originally published as Sweet and Sour Carrots in Country Woman Christmas Annual 2012, p45

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