Orange Ginger Glazed Carrots   

by Pat Tyler

(carrots )

Yield: 2 pounds
Prep Time:
Cook Time:
Total Time:

Ingredients

2 lb bag of baby carrots, peeled, scraped, and trimmed as needed.
½ tsp sea salt
1 ½ C water
Glaze    (Note: quantities are approximate.)
⅓ C frozen orange juice concentrate
½ tsp garlic powder
1 Tbsp ground ginger
2 Tbsp chopped fresh onion
1 apple cored, peeled & chopped.
black pepper to taste
optional: 1 Tbsp cornstarch



Instructions

1. Place prepared carrots in steamer basket in pressure cooker, add salt and water. Pressure cook 3 minutes at high pressure and quick release the pressure. Reserve the liquid when finished.
2. When pressure has disipated, open the cooker and remove the steamer basket of carrots. Pour the liquid into another container for later use. Return the carrots to the pressure pot.
Glaze

3. Place orange juice, garlic and ginger in small sauce pan and simmer over low heat. When orange juice has melt mix well until the seasonings have disolved. Add the onion and apple to the mixture and continue to simmer. Add approximately ¼ cup of the carrot liquid to the sauce mix and continue to simmer.
4. Taste glaze and make adjustments as needed.
5. If needed, make a slurry of the cornstarch and about ¼ C of the carrot liquid or cold water and stir into the hot sauce mixture to thicken.
6. Pour the sauce over the carrots in the pressure pot and mix until carrots are coated with the glaze and serve
7. This may be made ahead of time then reheated in the conventional or microwave oven.