SLOW - COOKED GLAZED CARROTS Printed from COOKS.COM 1 1/2 c. orange juice 1/2 c. light brown sugar 1/2 tsp. salt 1/8 tsp. ginger 2 tbsp. quick-cooking tapioca 1 tbsp. butter/butter 8 to 10 fresh carrots Combine orange juice, sugar, salt, ginger, butter and tapioca in a small bowl. Place carrots in electric slow-cooker. Add orange juice mixture and stir well. Cover and cook at low for 8 to 10 hours or at high 4 to 5 hours. Stir well before serving. Reheat leftovers in saucepan on very low heat so sauce remains thick. Additional tapioca or a more concentrated orange juice mixture can be used to make a thicker sauce. Great with ham. Serves 6 to 8.
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