Tuesday, April 12, 2011

Glazed Ginger Carrots

Glazed Ginger Carrots

In a small amount of water, cook to desired texture (I like al dente)
- 2 sliced and peeled carrots

Drain off the water, and add:
- 2 TBS butter
- 1 TBS brown sugar
- 2 TBS dried cranberries (available at most AutoMercados)
- 2 TBS chopped candied ginger (available at Super Sony in San José)
- a *very* slight sprinkling of cayenne pepper and cinnamon

Cook an additional minute or two over medium heat, then serve.

Excellent with baked pork loin or chicken.

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