Glazed Carrots With Cider Recipes

GLAZED CARROTS WITH CIDER

Steps:

• Trim the tops and bottoms of the carrots.
• Peel or scrape them and then cut them into julienne strips.
• Melt the butter in a frying pan, add the carrots and saute for 4-5 minutes, stirring frequently.
• Sprinkle over the sugar and cook, stirring for 1 minute or until the sugar has dissolved.
• Add the cider and stock, bring to the boil and stir in the Dijon mustard.
• Partly cover the pan and simmer for about 10-12 minutes until the carrots are just tender.
• Remove the lid and continue cooking until the liquid has reduced to a thick sauce.
• Remove from the heat, stir in the parsley and spoon into a warmed serving dish.

CIDER-GLAZED CARROTS

Steps:

• In a large skillet, saute carrots in butter for 5 minutes. Add brown sugar. Cook and stir for 1 minute or until the sugar is dissolved. , Stir in the cider, water and mustard. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until carrots are crisp-tender. Uncover and cook 3 minutes longer. Stir to coat carrots with the glaze.

GLAZED CARROTS WITH PEPITAS

Steps:

• In a large skillet over medium-high heat, cook 1 1/2 pounds thinly sliced carrots in butter and 3/4 teaspoon each pumpkin pie spice, salt and pepper, 3 minutes. Stir in 1 cup water and 1 tablespoon each cider vinegar and dark brown sugar. Cover and simmer until tender, 12 to 14 minutes, stirring once. Add 1 tablespoon butter and simmer, uncovered, until glazed, 3 to 5 more minutes. Season with salt and pepper; top with pepitas.

STICKY MULLED CIDER CARROTS

Steps:

• Heat the oil in a large flameproof casserole over a low heat and cook the carrots with some salt for about 15 mins, tossing occasionally until browned all over. Add the butter and cook until foaming, then add the cider, apple juice, spices and sugar.
• Bring to a simmer and cook for 20-25 mins until the carrots are tender and the liquid has reduced and is sticky. Serve, or leave to cool, then reheat in the glaze when ready.

APPLE CIDER GLAZED CARROTS

Steps:

• Melt butter in large saucepan over medium-high heat.
• Add carrots and sauté until carrots begin to brown slightly, about 5 minutes.
• Add apple cider, brown sugar, and tarragon and bring to boil.
• Reduce the heat and simmer until carrots are tender and liquid is reduced to glaze, stirring occasionally, about 12 minutes.
• Add salt and pepper to taste.

CIDER-GLAZED CARROTS

Steps:

• Cut out a round of wax paper to fit just inside a 12-inch heavy skillet, then butter 1 side of round.
• Cut a 1/2-inch-thick diagonal slice from a carrot, then roll carrot away from you 90 degrees and cut another 1/2-inch-thick diagonal slice (shape will resemble a trapezoidal log). Continue rolling and cutting carrot, then cut remaining carrots in same manner.
• Add carrots to skillet with cider, water, butter bits, 3/4 teaspoon salt, and 1/4 teaspoon pepper, then cover with wax-paper round (buttered side down) and simmer, stirring occasionally, until most of liquid has evaporated and carrots are tender and glazed, about 50 minutes.

CIDER-GLAZED PORK CHOPS WITH CARROTS

Steps:

• In a large skillet, brown pork chops on both sides 3 teaspoons oil. , In a small bowl, combine the cider, brown sugar, vinegar, soy sauce, garlic, mustard and ginger; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Meanwhile, place carrots in a greased 15x10x1-in. baking pan. Drizzle with remaining oil. Sprinkle with salt and pepper; toss to coat. , Bake, uncovered, at 425° for 15-20 minutes or until tender, turning once. Serve with pork chops.

GINGER-GLAZED CARROTS

Steps:

• Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.