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Nutrition Facts
Serving Size 1 (80g) Recipe makes 4 servings
Calories 44
Calories from Fat 2		(6%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 47mg		1%
Potassium 176mg		5%
Total Carbohydrate 10.7g		3%
	Dietary Fiber 1.4g	5%
	Sugars 7.8g
Protein 0.5g		0%
detailed view... how is this calculated?

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Samhain Carrots

Recipe #319064 | 10 min | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Annacia
Aug 12, 2008

Although the recipe says Samhain and the spices are well suited to the fall season you'll enjoy it at any time of the year.

SERVES 4 (change servings and units)

Ingredients

8 ounces package baby carrots
1/4 cup unsweetened apple juice or cider
1/4 teaspoon dried red pepper flakes
1 tablespoon dark brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon ground allspice
1 tablespoon spiced rum (optional)

Directions

1
In small saucepan, mix carrots, apple juice or cider, pepper flakes, sugar, ginger, cinnamon, clove, nutmeg (preferably freshly ground), allspice and rum if using.
2
Coat carrots thoroughly.
3
Bring mixture to low boil over medium heat, stirring often.
4
As mixture thickens, begin to stir constantly, taking care not to allow liquid to scorch.
5
Carrots should be crispy tender and sauce mixture should be thick coating.

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Featured Reviews for This Recipe

From: invictus

On Oct 29, 2008

My son ate carrots happily tonight! I made as directed except for omitting the red pepper flakes so everyone in my family would enjoy. Thanks so much for a fabulous recipe.

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From: Elmotoo

On Oct 16, 2008

Well....I quadrupled the carrots & cider. I doubled everything else. I wish I had quadrupled the sugar & left the red pepper flakes at 1/4 tsp. Of course, this many carrots took a lot longer to cook. I also added 1TB butter at the end as Rita sugested & it made a very nice glaze. The 4 of us FINISHED all 32 oz. Made for NA*ME Spice of the Month. Thanks, A!

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From: Pixie's Kitchen

On Sep 24, 2008

This was a really yummy recipe. I doubled everything except the red pepper flakes and the kids still said they were a little to spicy for them. My husband and I enjoyed the spice but when I make it again I will leave that out so the kids can enjoy. The other beautiful thing about this dish is the aroma that it fills your kitchen with as it cooks. Thank you for posting such a great recipe that screams fall and cool weather!

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From: lazyme

On Sep 25, 2008

I loved, loved, loved these carrots!! Wow, they are good! I made them as directed except that I was out of spiced rum, so used coconut rum, lol. These are simple to put together, filled the kitchen with a wonderful aroma, and had great flavor. I would recommend serving these with a rather bland entree for balance because they do have a bit of a strong flavor. Thanks Annacia for my new favorite carrot recipe. Made for 123 Tag.

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