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.