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.