Return to Thanksgiving Dinner Recipes

 

Carrots in a Plum Wine and Ginger Glaze

5 star rating
 

Add a Photo

Submitted by: dnoel1724467

 

Carrots with a rich glaze made with brown sugar, plum wine and fresh ginger.
 

Ingredients

  • 2 lbs carrots, trimmed, peeled and cut into rounds, 1/3 inch thick (or the equivalent amount of packaged baby carrots)
  • 2 Tbsp brown sugar
  • 1 Tbsp minced fresh ginger root
  • 3 Tbsp butter
  • 1 tsp lemon zest
  • 2 cups water
  • Salt
  • 1/4 cup plum wine (or sweet sherry)
  • 1 Tbsp lemon juice
  • 2 Tbsp minced crystallized ginger

Save Recipe

Interact

 
Method

Place carrots in large heavy saucepan, add 1 tbsp of sugar, ginger root, 1 tbsp of butter, lemon zest, water and salt to taste. Bring to boiling over medium heat. Cover and lower heat. Simmer 10 minutes, or until carrots are tender but still slightly crunchy. Drain and reserve. Place remaining butter and sugar in saucepan, place over medium heat and cook, stirring, until butter melts and dissolves the sugar. Add carrots and cook, tossing, until coated with butter and sugar. Add wine, lemon juice and crystallized ginger. Cook and toss until heated through.

 

Notes: Serve this unique side dish with your holiday entrees.

 

Number of Servings: 8

 

Submitted by: dnoel1724467 ()

Comment
 
 

Advertisement