Carrots in a Plum Wine and Ginger Glaze

By aiati

Ingredients

• 2 pounds of baby carrots
• 2 tablespoons brown sugar
• 1 tablespoon of minced fresh ginger root
• 3 tablespoons of butter or margarine
• 1 teaspoon of lemon zest
• 2 cups of water
• Salt
• 1/4 cup of plum wine
• 1 tablespoon lemon juice
• 2 tablespoons of minced crystallized ginger

Details

Servings 8
Preparation time 15mins
Cooking time 35mins
Adapted from thanksgiving.betterrecipes.com

Preparation

Step 1

Place carrots in large heavy saucepan, add 1 tbsp of sugar, ginger root, 1 tbsp of butter, lemon zest, water and salt to taste. Bring to boiling over medium heat. Cover and lower heat. Simmer 10 minutes, or until carrots are tender but still slightly crunchy. Drain and reserve. Place remaining butter and sugar in saucepan, place over medium heat and cook, stirring, until butter melts and dissolves the sugar. Add carrots and cook, tossing, until coated with butter and sugar. Add wine, lemon juice and crystallized ginger. Cook and toss until heated through.