Christmas Recipe Swap (Group Blog Thursday)

Yes, I LOVE recipe swaps! It's the topic for Steph In The City's Thursday Group Blog. I can't think of a better thing to blog collectively about just before I do my Christmas dinner shopping, thanks, Stephanie! Here's my recipe for a fanTAStic side dish (crock pot, so it won't take up valuable oven or stove top space!), and something to take the edge off of over-the-top family members ;)

Orange-Glazed Carrots

Ingredients:

1 (32 oz) package baby carrots
1/2 cup firmly packed light brown sugar
1/2 cup orange juice
3 tablespoons butter
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons cornstarch
1/4 cup cold water

Combine the carrots, brown sugar, orange juice, butter, cinnamon and nutmeg in a large bowl. Mix well. Place carrot mixture in slow cooker set on LOW. Cover and cook until carrots are tender but not soggy (about 3.5-4 hours).

Spoon carrots into a serving bowl. Remove the juices to a small saucepan and heat to a boil over high heat. Mix the cornstarch and water in a small bowl and blend. Stir into saucepan and boil 1 minute until sauce is thickened (stir constantly). Pour sauce over carrots and serve!

My Variations:

I like to double the sauce and add a chopped apple or some halved cranberries. It makes a great alternative for those who don't like sweet potatoes :)



Gluhwein (German Spiced Wine)

Ingredients:

1 lemon
12 whole allspice
12 whole cloves
dash of ground nutmeg
1 cup water
1 cup sugar (Splenda works too)
3 cinnamon sticks
6 cups of cheap Burgundy wine (the cheaper varieties flavour better, so don't catch yourself thinking that if you buy a better quality wine that it'll taste better. I like to use Inglenook).

In a small sauce pan, combine water, sugar, allspice, cloves, nutmeg, cinnamon sticks and the peel of the lemon (it can be chopped, torn into small pieces or grated, it doesn't matter). Heat to boiling and then simmer 5 minutes. Remove from heat, cover, and let it sit 15 minutes. Strain the syrup, retaining the cinnamon sticks.

In a medium stock pot or Dutch oven, pour the wine and squeeze the juice from the lemon (pick out the seeds). Pour in the syrup and add the cinnamon sticks. Heat slowly until hot, but not boiling (boiling ruins it). Serve in mugs.

My Variations: I like to throw two or three Tazo Passion tea bags into the syrup as its boiling (remove with the other spices) and garnish the mugs with orange slices.

Enjoy!