Carrots Lorange Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Carrots, julienned
-- concentrate,
2 cup: Water,
1/4 tsp: Salt,
1 tbsp: Orange rind, grated
2 tbsp: Butter,
1 cup: Sugar,
1 tbsp: Cornstarch,
1 1/2 tbsp: Orange juice, frozen
4 tbsp: Cointreau,
Directions:
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 3/4 cup reserved carrot liquid with orange rind,
sugar, orange juice concentrate, salt, and butter. Heat to boiling
and simmer 5 mins. Dissolve cornstarch in 1/4 c cold carrot liquid
and add to orange mixture.
Add cooked carrots and Cointreau.
YIELD: 8 servings
Originally submitted to book by Harriet Heacock.
Source from luhu.jp
Cook carrots in water until just tender. Drain, reserving cooking
liquid. Combine 3/4 cup reserved carrot liquid with orange rind,
sugar, orange juice concentrate, salt, and butter. Heat to boiling
and simmer 5 mins. Dissolve cornstarch in 1/4 c cold carrot liquid
and add to orange mixture.
Add cooked carrots and Cointreau.
YIELD: 8 servings
Originally submitted to book by Harriet Heacock.
Source from luhu.jp
Tags
Vegetables