Okay, we were gone for a short trip to the next state over, so don’t expect a really good post for a day or two. Instead, we have a couple of great recipes that are simply variations on some of our favorites. This is one of the great things about Scratchin’ out your meals: you learn a few recipes that are really good, and, with just a change or two, you can make up something just as good, but different enough that you won’t get bored.
Today’s recipe is a straightforward change to our Sweet and Tangy Carrots with Cranberries, which has been a hit whenever we’ve made it. Obviously, the change is swapping out dried cherries for the cranberries; we refer you to the original post if you need detailed instructions, but we provide the abbreviated version right here.
Sweet and Tangy Glazed Carrots with Cherries
Ingredients
- 3/4 pound carrots sliced into sticks
- 1/2 Tbs canola oil
- 1/2 tsp kosher salt
- 1/4 cup stock
- 1/2 Tbs butter
- 2 Tbs dried cherries
- 1 Tbs honey
- 1 Tbs white wine vinegar
- 1/2 Tbs minced fresh flat-leaved parsley
Instructions
- Toss carrots with oil and salt in a medium bowl.
- Heat a skillet over medium, and, when hot, add carrots and cook, stirring only once or twice, for about 2 minutes.
- Add stock and butter, cover, and simmer until tender, about 15 minutes.
- Add cherries, honey, and vinegar. Bring to a boil and cook uncovered until carrots are glazed, about 5 minutes.
- Serve with a garnish of flat-leaved parsley.
Ingredient discussion:
Dried cherries are expensive, but you don’t use that many in this recipe. We really love them, so, about every six months, we bite the bullet and buy a four- pound bag of dried cherries through the Internet. It’s still expensive, but, oh, so worth it.
Procedure in detail:
See Sweet and Tangy Carrots with Cranberries for the detailed instructions, but we bet you can make these carrots without peeking.
We decided on these because we had a large amount of carrot sticks left over from a church coffee hour, and, as far as we’re concerned, this is one of the best ways to eat carrots. This dish has it all: a bit sweet, slightly tangy, a little savory, and somewhat salty. Try this recipe once and you’ll start making it for holidays and ordinary days. Five stars.
