carrots l'orange
- Categories
- Vegetables
- Yield
- 8 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Carrots; julienned |
| 2 cups | Water |
| 1 tablespoon | Orange rind; grated |
| 1 cup | Sugar |
| 1½ tablespoon | Orange juice, frozen concentrate |
| ¼ teaspoon | Salt |
| 2 tablespoons | Butter |
| 1 tablespoon | Cornstarch |
| 4 tablespoons | Cointreau |
Recipe by: Come and Get It! by Jr. Welfare League of Talladega, Al Cook carrots in water until just tender. Drain, reserving cooking liquid. Combine ¾ cup reserved carrot liquid with orange rind, sugar, orange juice concentrate, salt, and butter. Heat to boiling and simmer 5 mins. Dissolve cornstarch in ¼ c cold carrot liquid and add to orange mixture.
Add cooked carrots and Cointreau.
YIELD: 8 servings
Originally submitted to book by Harriet Heacock.
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