Sunday, March 22, 2009

Glazed Baby Carrots

from Freezer Chicks

1 lb carrots
1/2 cup orange juice
1/4 cup brown sugar
1 tablespoon butter
1 tablespoon fresh dill or 1 teaspoon dried dill
1/4 teaspoon salt
At cooktime:
1 tablespoon cornstarch

Combine in a freezer container and mix. Seal, removing as much air as possible. Freeze. Defrost. Pour into small saucepan and bring to a boil. Reduce heat and simmer for 20 minutes or until your carrots are tender. Add cornstarch, stirring constantly. Simmer 2 minutes longer or until sauce thickens. If cooking for small children or other picky eaters, leave out the dill and add a bit more sugar.

1 comment:

  1. These were very good, but watch them when cooking as they can scorch quickly if you leave them unattended!


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