orange and ginger carrots

“easy and delicious.I used 2 Tablespoons of julienned fresh ginger instead of dried and 6 carrots took more like 12 minutes to cook. Everyone loved it.”

“great recipe! can be made with fresh ginger too.”

“Lovely recipe, my guests enjoyed it!I used fresh orange juice and fresh ginger in the same amounts called for in your recipeThanks”

“carrots were not done in alloted time and sauce did not thicken.I cooked longer to try to compensate.Flavor was OK but texture was not good”

“I doubled the recipe but I couldn’t get a true glaze! It was just a greally great tasting liquid – I used Splenda Brown Sugar which is half real brown sugar – so then I tried adding some extra regular white sugar, no dice – I was bringing the dish to a Thanksgiving dinner, so I decided to just leave the liquid at home because – surprise! The carrots and ginger tasted fantastic anyways!So what a versatile recipe!I used baby carrots and quartered them lengthwise because I wanted as much surface as possible exposed to the oj, ginger and other flavorings.The store was out of powdered ginger! But they had crystallized fresh – I washed off the sugar crystals, dried the ginger and cut into very small julienne strips.It took about 20 minutes for the carrots etc. to cook tender, slighly crisp – first brough to just a regular boil then a simmer.The dish tastes fabulous, very festive – and with the translucent ginger strips, looks great too.Thank you for a keeper!Just if anyone has a hint about why my glaze didn’t reduce- please post here :)”

“Only used 2 carrots but all other ingredients I kept as written. I could have eaten these all by myself LOLThanks for posting this keeper:)”

“Very tasty carrots!! I used fresh ginger and my carrots were very small baby carrots so I did them whole. The glaze was outstanding, we loved it. I probably could have reduced it even further but it was so delicious we ate it all. We will definately be making these again, thanks for sharing a good one!”