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Orange-Glazed Baby Carrots Recipe from Chef Mickey's, Contemporary


1/4 cup nonalcoholic triple sec
1 cup orange juice
1/2 cup orange marmalade
1/2 cup canned mandarin oranges, drained, 1/4 cup juice reserved
2 tablespoons cornstarch
2 tablespoons cold water
1/2 teaspoon salt
1 pound baby carrots
Kosher salt, to taste

Yield: 4 servings


Bring the triple sec to a simmer over medium-low heat and reduce by one third, about 7 minutes.

Add the orange juice, marmalade, oranges and reserved juice. Bring to a boil and skim off any impurities.

In a separate bowl, use a fork to combine the cornstarch with the water. Add this mixture to the sauce in a slow stream, whisking vigorously to avoid lumping.

Add the 1/2 teaspoon of salt and keep on very low heat.

Boil the carrots until tender, then drain.

Mix the sauce into the cooked carrots.

Salt to taste.



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