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CATEGORY CUISINE TAG YIELD
Grains 1 Servings

INGREDIENTS

1 1/2 c Dry white wine
1 c Fresh orange juice
2 tb Grated orange zest
1 ts Cinnamon
6 tb Olive oil
1/4 c Chopped shallots
12 Garlic cloves, minced or pressed
1/2 ts Dried thyme
1 ts Dried oregano
1/2 ts Ground coriander seeds
1 Bay leaf
1 lb Carrots, peeled and sliced into 1/4 inch pieces
1/4 c Golden raisins

INSTRUCTIONS

CINNAMON MARINADE
CARROTS
To make the marinade, combine the wine, orange juice and zest, and cinnamon
in a nonreactive mixing bowl. Whisk in the oil a little at a time. Add the
shallots, garlic, thyme, coriander, and bay leaf. Yield 2 1/2 cups
marinade.
Carrots: Place the carrots in a nonreactive container or a 1 gallon zip
lock platic bag. Pour the marinade over the carrots and refrigerate for 4
to 6 hours. Remove the carrots from the marinade and set aside.
In a wok or deep sided saute pan, cook the marinade over high heat to
reduce it to one third. Add the carrots to the pan and stir fry for 2 to 3
minutes. Stir in the raisins and cook until heated, 3 to 4 minutes. The
carrots should be firm but not crisp. Yield 4 servings.
Source: Marinades by Jim Tarantino Posted to Kitmailbox by
gigimfg@ix.netcom.com on Jul 5, 1997

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