Maple and Tangerine Glazed Carrots

Prep:10, Cook:30, can be prepared ahead.
Preparation - Easy
Serves 8


For the Glaze:
  • 1 1/4 cups fresh TANGERINE JUICE
  • 3 T pure Maple Syrup
  • 1/4 stick butter
  • 1 tsp lemon juice
  • 1 T grated Tangerine Peel
  • 2 lbs carrots cut diagonally in 1 inch pieces
  • Juice of 1 tangerine
  • 1 TB fresh parsley, chopped
  • 1/4 tsp salt
  • pinch Cayenne Pepper
  • Pepper, couple of turns of the grinder.
OO  Heavy skillet or saucepan, steamer.

  1. PLACE first five ingredients in a heavy skillet over medium-high heat.
  2. BRING to a boil.
  3. REDUCE heat to medium and simmer till sauce thickens enough to cover a spoon thickly and sauce is reduced to about 2/3 of a cup, whisk occasionally using a wire or preferably a wooden whisk, 8-10 minutes.
  4. STEAM carrots until just tender, about 7 minutes (this can be done while sauce reduces).
  5. ADD carrots and cayenne pepper to sauce.
  6. CAN be prepared to this point one day ahead, refrigerate in a tightly sealed container.
  7. REMOVE a few hours before serving from fridge.
  8. SIMMER carrots in sauce over medium heat until heated through and carrots are covered with a thick glaze.
  9. STIR occasionally, about 5 minutes.
  10. SEASON with salt and freshly ground pepper.
  11. POUR fresh tangerine juice from 1 tangerine over carrots.
  12. TRANSFER to a warm serving bowl or platter.
  13. SPRINKLE with the parsley.

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