Sunshine Carrots (Tennessee, 1978, adapted)

Sunshine carrots is a simple, tasty glazed carrot recipe from the good members of Thorn Grove Baptist Church.  The woman who submitted the recipe was a widow in her early fifties.  She was a florist by trade, active in the choir and a teacher at summer Bible schools.

I was originally drawn to this recipe by the cheery name – who doesn’t love sunshine? – but it also serves a practical purpose for our family.  There is a minority caucus in our house against cooked carrots; this is a compromise to make them palatable and ensure that everyone gets their vitamin A.  I get it.  I wasn’t a fan of cooked carrots until much later in life, and even as an adult I can’t abide them on their own, or even drenched in butter.  Sunshine Carrots hides the funkiness of the cooked carrots with a sweet ginger orange glaze.  The original recipe adds a couple of tablespoons of butter, too, but it’s not at all necessary.  Calorie-for-calorie the sugar and OJ do a lot more to help the flavor.

Sunshine Carrots (Tennessee, 1978, adapted)

  • Preparation: 10 min
  • Cooking: 30 min
  • Ready in: 40 min
  • For: 6 servings
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  1. Slice carrots into one inch chunks. Add to a pot of salted water and bring to a boil. Cover and cook for 15-20 minutes until carrots are tender. Drain the water.
  2. In a medium saucepan combine sugar, cornstarch, salt, and ginger. Add orange juice concentrate and water and bring pan to medium-high heat, stirring constantly. Cook and stir until mixture bubbles, then allow to boil for about a minute, stirring occasionally. Stir in butter, if desired.
  3. Add drained carrots to the saucepan and toss to coat. If desired, top with chives or finely chopped fresh parsley.

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