Pennies From Heaven
J. White Harris
1 lbcarrots, peeled, sliced 1/4-inch thick
1/4 tspgrated orange zest
1/2 corange juice
1/4 cdried apricots, chopped
2 Tbsplemon juice
·salt and pepper
1/8 tspground cinnamon
1 Tbspunsalted butter
How to Make Pennies From Heaven
- Bring carrots, orange zest, orange juice, apricots, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and cinnamon to a boil in a 12-inch nonstick skillet over medium-high heat. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until carrots are nearly tender, 8 to 10 minutes.
- Remove lid, increase heat to medium-high, and cook until liquid is reduced to 2 tablespoons, 1 to 2 minutes.
- Add sugar and butter and cook, stirring frequently, until carrots are tender and glaze is thick and glossy, 1 to 2 minutes. Season with salt and pepper to taste. Serve.