Cherry Honey-Glazed Carrots
Posted by Sara B on Dec 16th 2014

Ingredients
- Salt – 2 t.
- Baby Carrots – 1 C.
- Chicken Stock – ½ C.
- Butter – 2 T
- Cherry Creme Honey – 1 T
- Fresh Cracked Black Pepper – ½ t.
Instructions
- Start by blanching¹ the carrots. Add 1 quart of water to a 3 quart stock pot and turn heat to high.
- When water is boiling, add the salt and wait 30 seconds for it to dissolve. Add the carrots to the boiling water and cook for 4-5 minutes, until slightly soft.
- While carrots are cooking, prepare a large bowl or container of ice and water to ‘shock’ the carrots in after boiling.
- When carrots are just slightly soft, use a slotted spoon to transfer from the boiling water to the ice bath. Allow to chill completely in the ice bath, 8-10 minutes.
- Add chicken stock and butter to a medium sauce pan and turn heat to medium.
- Cook 7-8 minutes to let the chicken stock reduce by half.
- Add cooled carrots, Cherry Creme Honey and fresh cracked black pepper and cook for another 4-5 minutes until the liquid has become a glaze consistency.