Honey Glazed Carrots from Peggy Bell
Ingredients
- 10 to 12 sliced carrots
- 3 tablespoons butter
- 1 tablespoon brown sugar
- 2 tablespoons honey
Directions: Steam Carrots until just tender. Melt butter; add sugar and honey. Simmer for 2 minutes. Add carrots and cook on low, turning several times.
Pear Honey Cranberry Sauce from allrecipes.com
- 1⁄2 cup water
- 1⁄2 cup white sugar
- 2 pears: peeled, cored, and diced
- 12 oz package of fresh or frozen cranberries
- 1 cup of honey
- 1 tablespoon of fresh lemon juice
- 1 teaspoon grated lemon zest
Directions
- In a medium saucepan, stir together the water and sugar over medium-high heat.
- Bring to a boil. Stir in pears, and reduce heat to medium. Cook, stirring frequently for 3 minutes, then stir in cranberries and honey. Continue to cook until cranberries pop and the mixture thickens slightly, about 5 minutes.
- Remove from heat and stir in the lemon juice and lemon zest. Cool to room
temperature, then store covered in the refrigerator for up to one week.
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