Freeze Ahead Golden Glazed Carrots
|Baby carrots/Carrots||1 1⁄2 Pound, cut into strips|
|All purpose flour||2 Tablespoon|
|Light brown sugar||1⁄4 Cup (4 tbs)|
|Cider vinegar||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Orange||1 , peel grated|
Put carrots in saucepan.
Pour boiling water over them and boil exactly 5 minutes.
Blend together flour, sugar, salt, and thyme.
Add vinegar, juices, and orange rind.
Bring to a boil while stirring, and continue stirring until creamy.
Add butter and cook for 5 minutes over very low heat.
Line a casserole with foil, leaving enough around the edges to cover.
Add the blanched carrots to foil-lined casserole; pour sauce over them.
When frozen, cover completely with the foil.
Remove package from .casserole and put back into freezer.
To serve, unwrap carrots, put back into same casserole.
Bake, covered in a 350-degree oven for 40 minutes.
Uncover for the last 15 minutes of baking.
This is a very nice way to use the first baby carrots from the garden, and then when you serve them it brings back the "taste of summer."