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Categories:
olive oil onion carrots golden raisins cinnamon ground cardamom honey kosher salt freshly ground black pepper freshly squeezed orange juice from unsalted butter orange zest
Viewed: 22 - Published at: 8 years agoIngredients
- 3 tablespoons olive oil
- 1 medium onion (8 ounces), thinly sliced
- 2 pounds carrots, peeled and cut into 1/2- inch rounds
- 1 1/2 ounces (about 1/3 cup) golden raisins
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 3 tablespoons (1 1/4 ounces) honey
- 1 teaspoon kosher salt, plus to taste
- Freshly ground black pepper, to taste
- 1 cup freshly squeezed orange juice from about 3 medium oranges, such as navel
- 1 tablespoon unsalted butter (see note)
- 1/2 tablespoon orange zest, from one orange
Method
- Heat oil in a large heavy-bottomed saucepan or Dutch oven over medium heat until shimmering. Add the onions and cook, stirring occasionally until soft and light golden-brown, about 7 minutes. Add carrots and stir to coat in oil. Cook for an additional 3 minutes.
- Add the cinnamon and cardamom and stir until fragrant, about 30 seconds. Add the honey, salt, pepper, and orange juice, and mix well to combine. Bring liquids to a simmer, reduce heat to low, cover, and simmer for 45 minutes.
- Remove lid and increase heat to high, stirring occasionally, until liquid has reduced to a thin layer at the the bottom of the pot, about 5 minutes.
- Remove from heat and add butter and zest, stirring until the butter and sauce form a glossy glaze. Add more salt and pepper to taste, if desired.
