Carrots in cranberry glaze
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Carrots in cranberry glaze - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g carrots, peeled and thinly sliced
- 1.5 cups cranberry juice
- 2 tbsp. l. olive oil
- 3/4 tsp ground cumin
- A pinch of ground cinnamon
- Chopped parsley for sprinkling
We recommend
Cooking the dish according to the recipe:
- Heat olive oil in a shallow frying pan, add carrots and cook until tender, about 5-7 minutes. Add cranberry juice, cumin, cinnamon, and salt to taste.
Bring to a boil, then reduce heat and simmer, stirring occasionally, until carrots are glazed, 25 minutes.
Sprinkle the cranberry-glazed carrots with chopped parsley.
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