Baby Carrots With Raspberry Glaze

1. 1

   In a large skillet with a tightly fitting lid, combine the carrots, honey, salt, pepper, ginger and 4 tablespoons of the butter.

2. 2

   Add cup water to the pan and bring to a simmer over high heat.

3. 3

   Cover the pan, reduce the heat and simmer until the carrots are tender, about 10 to 15 minutes.

4. 4

   Drain the carrots, reserving the liquid, and transfer the carrots to a platter and keep warm.

5. 5

   Meanwhile, puree 1 cup of the raspberries in a blender and pass through a fine mesh strainer or a food mill.

6. 6

   Discard the solids.

7. 7

   Pour the puree into a small pot and add 1/2 teaspoon of the sugar.

8. 8

   Add the reserved liquid from the carrots and bring to a boil.

9. 9

   Reduce heat and simmer until the mixture is reduced by half, about 4 minutes.

10. 10

    Remove from heat and stir in the lemon juice.

11. 11

    Now, place the remaining tablespoon of butter and teaspoon of sugar in a small skillet set over medium heat.

12. 12

    Once the butter is melted, add the remaining 1/2 cup of raspberries and saute until the berries are just softened, about 30 seconds.

13. 13

    Spoon the reduced sauce over the carrots, garnish with the sauteed berries, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.