Caribbean Orange Spiced Carrots Recipes

ORANGE SPICED CARROTS

Steps:

• Place carrots in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 7-9 minutes. drain; set aside and keep warm. In the same pan, combine brown sugar, cornstarch, orange juice, ginger and nutmeg until smooth. Bring to a boil; boil and stir for 1 minute. Return carrots to the pan; cook and stir over low heat until heated through. Sprinkle with parsley if desired.

ORANGE SPICE CARROTS

Steps:

• In a 3-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until carrots are tender, 4-5 hours., In a small bowl, mix cornstarch and water until smooth; gradually stir into carrot mixture until sauce is thickened, 1-2 minutes.

PRESSURE-COOKER ORANGE SPICE CARROTS

Steps:

• In a 6-qt. electric pressure cooker, combine the first 7 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 3 minutes. Quick-release pressure. , Select saute setting, and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into carrot mixture. Cook and stir until sauce is thickened, 1-2 minutes.

ORANGE-SPICED CARROTS (FAT-FREE)

Steps:

• In a medium saucepan cook the carrots in boiling water or steam them until crisp-tender (about 8-9 minutes, for whole baby carrots increase the cooking time) drain and set aside.
• At this point you may cook dry them with paper towels if desired.
• In the same saucepan combine the brown sugar, cornstarch, orange juice, ginger, nutmeg and black pepper; bring to a boil over medium-low heat stirring until thickened.
• Return the carrots to the saucepan and toss until heated through and coated.
• Season with salt if desired.

CARIBBEAN ORANGE SPICED CARROTS

Steps:

• In a non-reactive saucepan, add the first 5 ingredients, bring to boil over medium-high heat and cook for 2 minutes, swirling the pan once or twice to dissolve the sugar.
• Add carrots and stir. Cook 3 to 4 minutes until carrots are tender, but not limp.
• Remove carrots from pan, into a serving dish, sprinkle with parsley and coriander.
• Serve hot or at room temperature or cold.

ORANGE-HONEY GLAZED CARROTS

Steps:

• Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
• Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

JAMAICAN CARROTS

Steps:

• In a medium saucepan, add the carrots and cover with water; bring to a boil over medium-high heat. Cook, stirring occasionally, for 10 minutes, or until the carrots are fork-tender; drain and place in a bowl; set aside.
• In the same saucepan, over medium heat, melt butter. Add the brown sugar, hot pepper sauce, lemon juice, orange juice (or pineapple juice), cumin, garlic, and chili powder.
• Cook, stirring, for 2 to 3 minutes, or until the sugar bubbles and the spices are fragrant.
• Add the cooked, drained carrots; toss to coat the carrots with the sauce.
• Season to taste with salt; serve.

SPICED CARROTS WITH RAISINS

Steps:

• In a small bowl, cover the raisins with boiling water and let stand 15 minutes.
• In a large saucepan, combine carrots with enough boiling, salted water to cover by 2 inches and boil 2 minutes.
• Drain.
• In the same saucepan, saute the garlic in the oil over moderately-low heat until fragrant and add carrots.
• Cover and cook 1 minute.
• Add raisins, drained, brown sugar, spices and season to taste.
• Cook, stirring occasionally, 5-6 minutes longer, or until carrots are just tender.
• Remove from heat, allow to cool for 2-3 minutes and stir in yoghurt.