Ingredients
1/2 cup fresh orange juice
1/3 cup dried cranberries
1/4 cup butter
2 tablespoons honey
1 tablespoon grated fresh ginger
2 pounds carrots
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Raw unfiltered honey — baking, glazes, tea, cheese boards
Single-source NZ honey — glazes, finishing, antimicrobial properties
Real fermented mirin — sweet rice wine for glazes and teriyaki
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dark robust buckwheat honey — intense, molasses-like, gingerbread
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Raw unfiltered honey — baking, glazes, tea, cheese boards
Single-source NZ honey — glazes, finishing, antimicrobial properties
Real fermented mirin — sweet rice wine for glazes and teriyaki
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dark robust buckwheat honey — intense, molasses-like, gingerbread
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Combine first 5 ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil 15 to 20 minutes or until glaze is thickened and coats the back of a spoon. Meanwhile, peel carrots, and slice into 1/4" diagonal slices. Place carrot in a large saucepan with water to cover. Bring to a boil. Cover and cook 12 minutes or until tender. Drain well. Add carrot to honey-cranberry mixture; toss well.