Carrots Glazed with Orange and Ginger Ale
- 1 Tbsp. margarine
- 3/4 cup orange juice
- 1 1/2 tsp. minced fresh ginger or 1 tsp. ground ginger
- 3 strips orange peel (each about 2 inches long and 1/2 inch wide)
- 8 med. carrots (about 1 lb.; peeled and sliced 1/4 inch thick)
Melt margarine in medium size heavy saucepan. Add the orange juice, ginger and orange peel. Bring to a boil. Add carrots. Simmer, uncovered, until all the liquid has evaporated and the carrots are tender and glazed, 10 to 15 minutes. Serves 4.
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