Orange Glazed Ginger Carrots add a delectable sweet taste to any meal.
A while back Chris was handed a recipe from one of her business associates for Orange-Glazed Ginger Carrots.
As with all good intentions, we put the recipe on our “to-do” list and put aside.
What a mistake!
In preparation for some Christmas festive meal planning we came across the recipe and decided it was time.
We found it to be extremely tasty. We swapped out the pecans for walnuts and found one of Chris's work associates prepared the recipe with Craisins.
As with all recipes, we try to work with what we have in the home and only purchase what we need.
In this instance, we had to purchase the Orange marmalade as we had everything else.
It is a simple recipe that requires few ingredients, but, you have to watch the heat when preparing as with all sugar type recipes, you really do not want anything to burn.
Combine carrots, margarine or butter, ginger, marmalade and nuts in a slow cooker with a cover.
Cook high for 2 to 3 hours or until tender.
Stir occasionally so as not to burn.
Shorten cooking time by 1.5 hours by using small baby type.
Examine the label on your marmalade.
If you find high fructose corn syrup as first ingredient see if there is a brand that uses sugar as the first ingredient.
Crush the walnuts into smaller pieces for better flavor.
Here is what we discovered.
Using a package of whole baby carrots in a roaster cut cooking time down by two thirds.
Slow cookers allow the ingredients to marinade while cooking.
If you are short on time and are willing to stir occasionally using a roaster or sauce pan will cut cooking time by two thirds.
While the recipe does not recommend any particular type of orange marmalade, organic brands may offer less sugar than that of the named brands.
Do not substitute or add brown sugar as this will sweeten the recipe and may burn quickly if left untouched for a few minutes.
Cleanup can be a bit more difficult...The sugar from the recipe will adhere to any stainless steel pan or iron-stone coated surface when the heat gets to high temperatures.