Orangecello Glazed Carrots

Orangecello Glazed Carrots
 

4 Servings
Ingredients
  • 1 cup ginger ale
  • 2 cups baby carrots, sliced lengthwise in half
  • 1 tablespoon unsalted butter
  • ¼ cup Gioia Luisa Orangecello
  • ¼ teaspoon dried ground ginger
  • Salt and pepper to taste
Instructions
  1. Heat the carrots with the butter, and ginger ale on medium high heat covered for 5-10 minutes.
  2. Add Gioia Luisa Orangecello and ginger, continue to cook until carrots are tender and liquid is reduced to a glaze.
  3. You may need to remove carrots from liquid and cook it alone so as not to overcook carrots.

 

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