This is a sweet and fiery way to enjoy carrots. It uses my Peach Fire Freezer Jam, which is nicely laced with cayenne pepper. If you don’t have the homemade peach jam at hand just use store bought jam and add a 1/4 teaspoon (or more) of ground cayenne pepper when you add the cinnamon.
2 pounds baby carrots
2 tablespoons Smart Balance or butter
1/2 cup Peach Fire Freezer Jam
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 white pepper
2 tablespoons Splenda
1 tablespoon cornstarch
1 cup water
Steam the baby carrots for 10 minutes, remove from heat and reserve 1 cup of steaming water.
Preheat oven to 350°F.
In a small sauté pan melt the Smart Balance over a medium high heat. Add the jam and stir well. Add the cinnamon, salt, white pepper and Splenda and stir until dissolved. Slowly add 1/2 cup of the reserved water and simmer stirring often for 10 to 15 minutes until reduced and darkened.
Whisk the cornstarch into the remaining 1/2 cup of water until dissolved. Slowly whisk the cornstarch mixture in to the sauté pan reduce the heat to low and whisk until thickened and bubbly.
Place the carrots in a baking disk and cover with the jam mixture, toss well to coat. Bake at 350°F for 30 minutes or until the carrots are tender.
Makes 6 to 8 servings
Recipe copyright Bill Hufnagle 2010.
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