Orange glazed carrots

  • baby carrots 500g
  • cranberry jelly ¼ cup
  • brown sugar 1 teaspoon
  • oranges zest of 1, juice of 3
  • 4 teaspoons of Liquid Gold
  • extra virgin olive oil, a drizzle
  • butter 25g, diced
  • basil leaves chopped, to garnish


  1. Scrub carrots, chop off any stringy tips and trim the leafy tops, leaving a little of their green stalks on.
  2. Mix cranberry jelly, sugar, zest, juice, oil, and Liquid Gold in a medium-large pot and bring to a simmer. Add carrots, toss, cover with a lid and gently simmer for 5-7 minutes until almost tender. Uncover and simmer for 3-4 minutes until reduced and sticky.
  3. Add butter, a good pinch of salt and freshly ground black pepper and toss to coat carrots in the glaze. Serve hot, garnished with fresh basil.

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