Madeira carrots

A long-lost recipe re-discovered in an archaeological dig through the closet. I first made these on time when the Redmons came to dinner. Daughter Margaret, whose tastes at the time tended mostly toward Cheetohs and other junk food, declared these carrots the best she had ever had and continued to request them. Probably it was the Madeira.

  • 2 1/2 lb baby carrots
  • 1 c chicken broth
  • 1 c Madeira
  • 4 Tbsp butter (1/2 stick)
  • 2 Tbsp sugar
  • 1 tsp cumin seed
  • salt

Put everything in a deep fry pan or 6-qt pan and bring to a boil over high heat. Reduce heat, cover, and simmer until carrots are barely tender when pierced with a knife, stirring occasionally. About 8-12 minutes.

Uncover and boil over high heat until liquid has evaporated and carrots begin to brown. About 15-20 min. Add salt to taste.

Servings: 10

Credits: Sunset magazine, Dec 2000.