Orange Glazed Carrots And Grapes Low Fat Recipes

ORANGE-GLAZED SHREDDED CARROTS (REDUCED OR LOW-FAT)

Steps:

• Whisk orange juice, broth, honey (if using) and cornstarch in a small bowl.
• Heat oil in a large nonstick skillet over medium-high heat. Add carrots and cook, stirring constantly, until slightly softened, about 3 minutes.
• Stir the juice mixture and add to the carrots . Cover and continue cooking, stirring occasionally for 2-3 minutes. Add butter and continue to cook until the butter melts and the carrots are tender, 2-3 minutes. (Note the if you are usng shredded carrots, your cooking time will be shorter.).
• Serve.

GLAZED CARROTS AND GRAPES

Steps:

• Scrape carrots and cut into 1-inch slices.
• Boil in water with salt and white sugar about 25 minutes or until tender; drain off liquid.
• Melt butter in saucepan with brown sugar and orange juice. Add Grand Marnier.
• When mixture bubbles, add carrots and grapes.
• Do not over cook.
• Note: The grapes need to be seedless and they can be either red or green.

ORANGE GLAZED CARROTS

Steps:

• Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
• Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.

ORANGE-GLAZED BABY CARROTS (LIGHT)

Steps:

• In a covered medium saucepan cook the carrots in lightly salted boiling water for 5 minutes. Drain, set carrots aside.
• In the same saucepan, melt the butter over medium heat.
• Add the carrots and orange marmalade.
• Cook and stir for 2 to 3 minutes or until carrots are tender and glazed.

EASY ORANGE-GLAZED CARROTS

Steps:

• In 1 1/2- to 2-quart saucepan, heat 1/2 cup water to boiling. Add carrots. Heat to boiling; reduce heat to medium. Cover and cook 10 to 12 minutes, stirring occasionally, until tender.
• Meanwhile, in 8- or 10-inch skillet, spread almonds in single layer. Cook and stir over medium-high heat 4 to 7 minutes or until lightly browned.
• Drain carrots; return to saucepan. Stir in marmalade and raisins. Cook over low heat about 1 minute, stirring constantly, until marmalade is melted. Add almonds; toss gently.

CARROTS AND GRAPES

Steps:

• Melt butter in skillet.
• Add carrots.
• Cover and cook about 25 minutes, or until almost tender.
• Add grapes, honey, and lemon juice.
• Cook on low heat for 10 minutes.
• Add salt.
• Add mint leaves just before serving.

ORANGE-GLAZED CARROTS

Steps:

• To cook carrots, heat 1 inch lightly salted water in 2-quart saucepan over high heat to a boil; immediately add carrots.
• Return to a boil.
• Reduce heat to low.
• Cover and simmer 10 to 12 minutes for fresh carrots (8-10 minutes for frozen) or until crispy and tender.
• Drain carrots well and return to pan.
• Stir in marmalade, butter, mustard and ginger.
• Simmer uncovered, over medium heat 3 minutes or until carrots are glazed, stirring occasionally.
• At this point, carrots may be transferred to a microwavable casserole dish with lid.
• Cover and refrigerate up to 8 hours before serving.
• To reheat, microwave at HIGH 4-5 minutes or until hot.

ORANGE-GLAZED CARROTS WITH MINT

Steps:

• Cut the carrots on the diagonal into 3-inch lengths.
• Cut thicker pieces in half lengthwise to make them uniform in size.
• Heat the oil in a 9-inch saute pan over moderate heat.
• Add the carrots and cook until lightly browned on all sides, about 3 minutes per side.
• Season with salt and pepper.
• Add the ginger, garlic, and shallots and cook over medium-low heat, stirring occasionally, until the shallots are softened, 5-7 minutes.
• Add the honey, orange juice, soy sauce and water.
• Cover with a round of waxed paper that fits snugly on the vegetables.
• Cook the carrots slowly on top of the stove, stirring occasionally, until the carrots are tender and the juices have formed a glaze, 30-40 minutes.
• Garnish with the mint.

ORANGE-GLAZED CARROTS AND TURNIPS

Steps:

• In a small bowl, whisk together everything from orange juice to orange rind.
• In a large nonstick skillet, heat the oilover medium-high heat. Add the vegetables and ginger and cook, stirring, until vegetables are tender-crisp, about 3 minutes. Stir in the orange mixture and cook, stirring, until vegetables are glazed. Season to taste.