The Holiday Cranberry Carrots is a delicious dish that I am personally crazy about. I never get tired of this wonderful dish no matter how many times I prepare it. Try this original Holiday Cranberry Carrots recipe for yourself!
2 Pound, peeled and sliced into 1/4 inch rounds
Grated orange zest
1 1⁄2 Tablespoon
Cardamom/1/4 teaspoon ground cardamom
8 , hulled and seeds pounded in a mortar
1⁄4 Cup (4 tbs)
3⁄4 Cup (12 tbs)
Steam the carrot slices just until tender, about 5 to 6 minutes.
Do not overcook.
Melt the butter in a large, heavy skillet over medium-high heat just until it foams.
Add the carrots, orange zest, and cardamom.
Cook, stirring occasionally, for 2 to 3 minutes.
Add the marsala and cranberries, turn up the heat to high, and cook, stirring frequently until the liquid has evaporated, about 3 to 5 minutes.
The cranberries will pop during this time.
Season to taste with salt.