The carrots are reminiscent of Hanukkah gelt, money distributed to children during the holiday. Tangerine juice makes the glaze special, but fresh orange juice can also be used. Cooking Light, DECEMBER 2007. carrots, fresh tangerine juice, chicken broth, maple syrup, butter, cinnamon, fresh chives, salt, ground black pepper cvt

Ingredients

8	cups sliced carrots, 1/8-inch-thick (about 1 1/2 pounds)
1/2	cup fresh tangerine juice (about 2 tangerines) (9221)
1/2	cup chicken broth
1	tablespoon maple syrup
1	teaspoon butter
1/8	teaspoon ground cinnamon
1	tablespoon chopped fresh chives
1/4	teaspoon salt
1/4	teaspoon freshly ground black pepper

Directions

1. Combine first 6 ingredients in a large nonstick skillet; bring to a boil. Cover, reduce heat, and simmer 2 minutes. Uncover and cook 10 minutes or until liquid almost evaporates, stirring occasionally. Stir in chives, salt, and pepper.
   
   
2. Due to a comment about weak flavor, you might want to only use 3/4 pound (4 cups) of peeled carrots instead.
   
   

Categories

Citrus, Vegetables, Side Dish, American, Hanukkah, Barbecue, Simmer, Gluten-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very low in cholesterol High in dietary fiber High in potassium Very high in vitamin A Very high in vitamin C

Bad points High in sodium Very high in sugar