Wednesday, February 16, 2011

Carrots in Plum Sauce

When plums are getting toward the end of the season in September I can usually pick up a peck for a farily good price.  We eat some and then I clean the rest, pack them into jars, make a sugar syrup and can them.  You can check out how I do the process here.  In the winter I melt some butter in a frying pan, add some of the plums that I have canned and melt them down.  In a seperate pot I boil the carrots.  I add the carrots to the sauce one it has cooked down into a saucey base. D-E-L-I-C-I-O-U-S.  My husband who is not a real fan of boiled carrots loves them this way.  What's not to love?

You can use fresh but I would lean to the more ripe ones as they will cook down a lot faster and will tend to be sweeter.  You may need to add a little sugar.  Still very delicious.  Hey, if it gets your loved ones to eat more fruits and vegetables then why not.


STAY TUNED FOR A GIVEAWAY ON FRIDAY...

4 comments:

Les rêves d'une boulangère (Brittany) said...

What a unique recipe! The colours look amazing Lori

Murasaki Shikibu said...

I liked glaced carrots so I think I would like these. It's amazing what a little sweetness can do to carrots!

Mexico in my kitchen said...

This is something new to me. And I know my famiy will love to try it. Thanks for sharing your great culinary inventions Lori.

Mely

Mary said...

Simply delicious and hard to beat. This sounds wonderful. Have a great day. Blessings...Mary

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