Advertisement

Home cooking: Christmas Carrots

November 08, 2011

Christmas Carrots has been a family favorite at the Roney table for Christmas Eve get-togethers for many years. The family gathers, in Danish tradition, on Christmas Eve to celebrate Christmas.

I usually make 3 to 4 pounds, enough to feed a large group, and the spices can be adjusted to preference. Try adding nutmeg, brown sugar or nuts, but always include ginger.

Christmas Carrots might even be better when served as leftovers.

— Clyde Roney





Christmas Carrots

2 pounds sliced or baby carrots

4 tablespoons butter

Zest and juice of one orange

1 cup dried cranberries

1 teaspoon fresh, grated ginger (see cook's note)

1/2 teaspoon cinnamon

Dash ground cloves



Cook carrots in water until tender. Drain the carrots. Add butter, orange zest and juice, cranberries and spices. Stir and serve.

Cook's note: Use dried ginger if fresh is not available. Christmas Carrots may be kept warm in a slow cooker for a group.

Courtesy of Clyde Roney. This recipe is part of "Special Family Recipes," a cookbook with more than 400 recipes from Special Olympic athletes and their families and friends. Proceeds benefit Washington County Special Olympics. Copies can be purchased for $10 by contacting Jo Anne at 301-739-4113 or Carolyn at 240-217-2330.i

Advertisement
The Herald-Mail Articles
|
|
|