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Holiday Cranberry Carrots Recipe
|Young carrots||2 Pound, peeled and sliced into 1/4 inch rounds|
|Unsalted butter||4 Tablespoon|
|Grated orange zest||1 1⁄2 Tablespoon|
|Cardamom/1/4 teaspoon ground cardamom||8 Pound, hulled and seeds pounded in a mortar|
|Marsala wine||1⁄4 Cup (4 tbs)|
|Cranberries||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 12244 Calories from Fat 2483
% Daily Value*
Total Fat 294 g452.6%
Saturated Fat 55.8 g279.2%
Trans Fat 0 g
Cholesterol 129 mg
Sodium 1681.9 mg70.1%
Total Carbohydrates 2596 g865.2%
Dietary Fiber 1047.6 g4190.4%
Sugars 51 g
Protein 400 g800.5%
Vitamin A 3063.8% Vitamin C 1428.8%
Calcium 1426% Iron 2833.9%
*Based on a 2000 Calorie diet
Do not overcook.
Melt the butter in a large, heavy skillet over medium-high heat just until it foams.
Add the carrots, orange zest, and cardamom.
Cook, stirring occasionally, for 2 to 3 minutes.
Add the marsala and cranberries, turn up the heat to high, and cook, stirring frequently until the liquid has evaporated, about 3 to 5 minutes.
The cranberries will pop during this time.
Season to taste with salt.