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In a large saucepan, combine the carrots, orange zest, orange juice, garlic, scallion whites, brown sugar, butter, ginger, and salt. Bring to a boil over medium heat and cook gently, stirring occasionally, until the carrots are tender and glossy and the liquid is syrupy, about 20 minutes. Stir in the scallion greens until well combined. Spoon carrots into a bowl and serve.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
Single-source NZ honey — glazes, finishing, antimicrobial properties
Premium orange liqueur — margarita, sidecar, cosmopolitan