Tangy Glazed Carrots, Mom

Tangy Glazed Carrots, Mom Recipe

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Megan Stewart


When mom said pineapple cheese, apparently a pineapple cheese spread. If you don't like to eat carrots (and as a kid, I certainly didn't), this is a way to change your mind.


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Stove Top


  • 3 c
    fresh carrots, sliced
  • 1/3 c
    orange juice
  • 3 Tbsp
  • 1/4 tsp
    cloves, optional
  • 1/4 tsp
  • 2 1/2 oz
    pineapple cheese

How to Make Tangy Glazed Carrots, Mom


  1. Cook carrots until tender in small amount of salted boiling water. Drain, combine orange juice, sugar, cloves, salt and cheese spread. Pour over carrots and continue cooking over low heat, stirring until cheese melts and mixture thickens. Do NOT allow to boil.

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About Tangy Glazed Carrots, Mom

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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