Holiday Cranberry Carrots
|Young carrots||2 Pound, peeled and sliced into 1/4 inch rounds|
|Unsalted butter||4 Tablespoon|
|Grated orange zest||1 1⁄2 Tablespoon|
|Cardamom/1/4 teaspoon ground cardamom||8 Pound, hulled and seeds pounded in a mortar|
|Marsala wine||1⁄4 Cup (4 tbs)|
|Cranberries||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.