HOLIDAYS
HOLIDAYS
The cooked carrots are spiced with a pinch of cinnamon and confectioners' sugar and seasoned with orange juice and orange-flower water.
Recipe courtesy A Kwanzaa Keepsake by Jessica B. Harris
Ingredients
- 1.5 Lbs carrots, scraped
- 1/4 Cup fresh orange juice
- 1 Tbsp fresh lemon juice
- 1/2 Tbsp freshly ground cinnamon
- 1 Tsp confectioners' sugar
- 1 Tbsp orange-flower water, to taste
- 2 Whole fresh mint sprigs, for garnish
Steps
- Cut the carrots crosswise into 1/2-inch rounds and cook them in boiling water for 10 minutes, until they are fork-tender. While the carrots are cooking, mix the juices together and grind the cinnamon using a mortar and pestle or a coffee grinder you reserve for spices. Mix the cinnamon with the sugar.
- When the carrots are cooked, drain them, place them in a glass salad bowl, pour the juices over them. Chill for 1 hour. When ready to serve, sprinkle them the sugar and cinnamon mixture and drizzle the orange-flower water over them. Serve garnished with mint sprigs.
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