But I never had had the opportunity to stir up the glaze with absolutely fresh-off-the-tree oranges squeezed into my measuring cup for the orange-juice addition. I’ve blogged about how our trip West gave us the rare treat of toting home oranges grown on our very own tree and picked in the peak of citrus season. So when I thought of what were the most delectable ways to use my fresh-squeezed orange juice, this time-honored recipe of course sprang to mind.
Sunshine Carrots appeared in my first cookbook, Way Back in the Country; I had gleaned it from my staple Better Homes & Gardens recipe album that I received as a wedding gift more than four decades ago. Steamed, sliced carrots are topped with golden sauce for a masterful side. Pouring in orange juice from the store jugs is, of course, a totally acceptable addition, but when the chance arises to use oranges that are fresher than the morning dew, do plunge right in!
5 medium carrots, cut into 1-inch chunks
1 tablespoon sugar (or sugar substitute)
1 teaspoon cornstarch
1/4 teaspoon salt (or salt substitute)
1/4 teaspoon ground ginger
1/4 cup orange juice
2 tablespoons margarine
Cook carrots until tender; drain. In small saucepan combine next four ingredients Add orange juice; cook, stirring constantly, until mixture thickens. Add margarine. Stir well. Pour over carrots. Toss to coat. Serves 4.