Maple- And Tangerine-Glazed Carrots

Tangerine juice adds an intriguing note to the velvety sauce. Look for
the largest possible tangerines to make squeezing easier.

1 1/4 cups fresh tangerine juice
3 tablespoons pure maple syrup
2 tablespoons (1/4 stick) butter
1 teaspoon fresh lemon juice
1/2 teaspoon grated tangerine peel
2 1/2 pounds large carrots (about 12), peeled, cut on diagonal into
1/2-inch-thick ovals (about 6 cups)
Pinch of cayenne pepper
1/2 large tangerine, seeded
Chopped fresh parsley

Combine first 5 ingredients in heavy large skillet over medium-high
heat. Boil until sauce thickens and coats spoon thickly and is reduced
to 2/3 cup, whisking occasionally, about 8 minutes.
Steam carrots until just crisp-tender, about 7 minutes. Mix carrots and
cayenne pepper into sauce. (Can be made 1 day ahead. Cover and chill.)
Simmer carrots in sauce over medium heat until heated through and sauce
reduces to thick glaze, stirring occasionally, about 5 minutes. Season
with salt and pepper. Transfer to bowl. Squeeze juice from tangerine
half over. Sprinkle with chopped parsley.

Makes 8 servings.



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