Carrots l'orange

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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