Although this recipe originated in Jamaica, it's popular throughout the Caribbean, and you can see why, can't you? These orange-spiced carrots look happy. That's because they are happy, after bathing in sugar, ginger, and orange or mango juice. The recipe couldn't be easier: Shred some carrots, using a food processor fitted with a shredding disk; cook the liquid and aromatics; dunk the carrots in the liquid; let everything get happy together for a quick few minutes. This dish tastes just as good cold as hot, so you can make it a day in advance. Serve as a side dish to not-too-spicy jerk chicken.
Caribbean orange-spiced carrots
Recipe adapted from Cooking Caribe. Serves 6.
3/4 cup fresh orange or mango juice (or combine them)
1 Tbsp brown sugar
1/4 tsp powdered ginger
1/4 tsp fresh black pepper
3 cups shredded carrots (approximately 3 large carrots, shredded in a food processor)
Chopped fresh parsley and fresh coriander, for garnish (1/4 cup total)
In a straight-sided nonreactive sauce pan (I used a 3-quart pan), combine the juice, sugar, ginger and pepper. Bring to a boil over medium-high heat, and cook for 2 minutes, swirling the pan once or twice to dissolve the sugar.
Stir in the carrots, reduce heat to medium, and cook 3-4 minutes, until the carrots are cooked but not limp.
Remove carrots from the pan, and sprinkle with parsley and coriander.
Serve hot, at room temperature, or cold.
Other recipes that use these pantry ingredients:
Apricot-glazed carrots with ginger and curry, from Kalyn's Kitchen
Ginger-orange glazed carrots, from FatFree Vegan Kitchen
Easy pickled carrots, from David Lebovitz
Spicy Asian slaw with Napa cabbage, carrots and ginger dressing, from Cookin' Canuck
Carrot-ginger cupcakes with orange-cream cheese frosting, from Ezra Pound Cake
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