A Different Kind of Glazed Carrots

Click here to buy The Rural Route 2 Cookbook

My husband loves this recipe for glazed carrots. Instead of brown sugar and butter, it uses fruit juice. Serve as a side dish with your favorite meal.

4 cups of cooked carrots (either fresh or frozen carrots; fresh carrots = 4 to 6 medium to large)

1 cup fruit juice (any kind of juice — pineapple, orange, cherry, apple, grape, cranberry, apricot; I have used V-8 Splash fruit juice, too.)

1 tablespoon cornstarch

1 tablespoon sugar (if you are using cranberry juice, you might want to make it 1.5 to 2 tablespoons of sugar)

*1/4 teaspoon salt

Cook the carrots. Drain. Mix the cornstarch with a quarter cup of fruit juice and stir until smooth. Add the remaining juice. Stir in the sugar and salt until dissolved. Pour over the carrots and cook over medium heat, stirring constantly, until the sauce thickens.

Makes 4 to 6 servings.

Click here to buy The Rural Route 2 Cookbook