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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PASSOVER RECIPES |
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CRANBERRY GLAZED CARROTS |
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INGREDIENTS: |
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- 2 lbs. baby carrots
- 1 tsp. olive oil
- 1/2 cup jellied cranberry sauce (KP)
- 2 tbsp. honey
- 1 tbs. lemon or orange juice
- Sea salt and pepper
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INSTRUCTIONS: |
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- In a saucepan, boil the baby carrots in boiling salted water until
tender-crisp, about 8 to 10 minutes.
- Drain well.
- Add all other ingredients to the saucepan and cook 5 minutes
longer, until nicely glazed and piping hot, stirring occasionally.
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Source: Rabbi
Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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