This attractive side dish looks lovely served alongside poultry, pork or beef. Every time my guests taste the deliciously spiced carrots, they ask for the recipe.more
medium carrots, cut into ¼-inch slices
medium onions, halved and thinly sliced
teaspoon ground ginger
cup orange juice
cup red currant jelly
tablespoon minced fresh parsley
•In a large skillet, saute the carrots, onions and ginger in butter for 8-10 minutes or until crisp-tender. • Add the orange juice, jelly and salt. Cook and stir for 2-3 minutes or until sauce is slightly thickened. Sprinkle with parsley. Serve with a slotted spoon.