featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, November 15, 2011

COOKING WITH CLORIS -- MERLOT CARROTS

Today Cloris serves up a side dish that’s the perfect accompaniment for your Thanksgiving or Christmas turkey. -- AP

MERLOT CARROTS

Ingredients:
1/3 cup Merlot
1/4 cup dried cranberries
1 Tablespoon butter
1-1/2 tablespoons sugar
3 tablespoons lemon juice
1/4 cup cranberry jam
2-1/2 lbs. carrots, sliced

Combine Merlot and cranberries in a small bowl. Cover and let stand at room temperature overnight.

Drain the cranberries, reserving the Merlot. Melt butter in a Dutch oven.  Sauté carrots in butter for about 5 minutes. Add sugar. Cook over medium heat until sugar melts. Add the Merlot, lemon juice, and jam. Cook, stirring frequently, until mixture thickens. Stir in the cranberries. Cook for an additional ten minutes or until carrots are desired tenderness.



What do you always serve on Thanksgiving? Tell us for a chance to win a book from our Book Club Friday guest author. -- AP

2 comments:

Kathy said...

This sounds like a great way to jazz up carrots. I'll have to head to Trader Joe's for the merlot and cranberries.

Jane R said...

I definitely want to try this recipe. It sounds so good! I like to try at least one new side dish for every special meal. We look forward to a traditional Thanksgiving but with a few twists, like a spicy corn casserole that we're fond of.