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 , 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.
Calories 97 Calories from Fat 45
% Daily Value*
Total Fat 5 g7.9%
Saturated Fat 3.1 g15.6%
Trans Fat 0 g
Cholesterol 12.9 mg4.3%
Sodium 102.9 mg4.3%
Total Carbohydrates 11 g3.8%
Dietary Fiber 3.3 g13.1%
Sugars 5.1 g
Protein 1 g2%
Vitamin A 306.4% Vitamin C 16%
Calcium 3.8% Iron 2%
*Based on a 2000 Calorie diet