Best Carrots With Dried Cherries Recipes

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CARROT FRUITCAKE



Carrot Fruitcake image

Even those who don't care for fruitcake love this special holiday dessert. It's a fun way to "dress up" that old favorite, carrot cake. Try it-your friends and family will agree. -Ann Parden, Chunchula, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 16

1-1/2 cups chopped nuts
1 cup chopped mixed candied fruit
1 cup chopped dates
1 cup raisins
3 cups all-purpose flour, divided
2 cups sugar
1-1/2 cups canola oil
4 large eggs
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 cups finely shredded carrots
ICING:
1 cup confectioners' sugar
1 to 2 tablespoons 2% milk

Steps:

  • In a small bowl, combine the nuts, candied fruit, dates, raisins. Add 1/2 cup flour; toss to coat., In a large bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. In another bowl, mix the remaining flour, baking powder, baking soda, cinnamon and salt. Gradually add to sugar mixture, beating until smooth. (Batter will be stiff.) Fold in carrots and nut mixture. Transfer to a greased and floured 10-in. tube pan. , Bake at 350° for 75-80 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar and enough milk to reach desired consistency; drizzle over cake.

Nutrition Facts : Calories 565 calories, Fat 29g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 395mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 4g fiber), Protein 8g protein.

SWEET POTATO, CARROT AND DRIED FRUIT CASSEROLE



Sweet Potato, Carrot and Dried Fruit Casserole image

This dish is inspired by several tsimmes recipes in Joan Nathan's "Jewish Cooking in America." Tsimmes, a Yiddish word that means "fuss," doesn't have to be fussy at all. Sometimes the dish contains meat (and is fussier than this one), but sometimes it's just fruit and vegetables. Warning: You may find yourself eating this for breakfast.

Provided by Martha Rose Shulman

Categories     easy, side dish

Time 1h15m

Yield Serves eight

Number Of Ingredients 11

6 medium carrots about 1 1/2 pounds, peeled and cut in 3/4-inch dice
3 medium sweet potatoes about 2 1/4 pounds, peeled and cut in 3/4-inch dice
2 Granny Smith apples, peeled, cored and cut in medium dice
1/4 pound pitted prunes, cut in half
1/4 pound pitted apricots, quartered
2 tablespoons mild honey, like clover
1/2 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
Salt to taste about 1/2 teaspoon
1 cup fresh orange juice
1 tablespoon unsalted butter

Steps:

  • Preheat the oven to 375 degrees. Butter or oil a 3-quart baking dish.
  • Place the carrots and sweet potatoes in a steamer set above 1 inch of boiling water, and steam for five to 10 minutes, until just tender. Drain and toss with the remaining ingredients in a large bowl. Combine well, and scrape into the prepared baking dish. Place in the oven, and bake 40 to 50 minutes, stirring every 15 minutes, until the sweet potatoes and carrots are thoroughly tender. Dot the top with butter, and bake another 10 minutes until the top is lightly browned. Remove from the heat, and serve hot or warm.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 1 gram, Carbohydrate 39 grams, Fat 2 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 205 milligrams, Sugar 22 grams, TransFat 0 grams

CARROTS WITH DRIED CHERRIES



Carrots with Dried Cherries image

Carrots glazed with honey with the tart addition of dried cherries. Dried cranberries can also be used. Even carrot haters like this.

Provided by Samitestar

Categories     Carrot Side Dishes

Time 20m

Yield 4

Number Of Ingredients 4

5 carrots, sliced
2 tablespoons butter
1 ½ tablespoons honey
¼ cup dried cherries

Steps:

  • Bring one inch of water in a medium saucepan to a boil. Add carrots and cook until tender, about 10 minutes. Drain and set aside.
  • In the same pan, melt the butter over medium heat. Stir in the honey until dissolved. Add the cherries and simmer over low heat for one minute. Remove from heat and stir in carrots until completely coated.

Nutrition Facts : Calories 141.7 calories, Carbohydrate 21.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.3 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 104.6 mg, Sugar 15 g

WINE-BRAISED BRISKET WITH TART CHERRIES



Wine-Braised Brisket with Tart Cherries image

Beef brisket is the centerpiece of many Jewish holiday meals, particularly at Passover, and every family has their favorite way of preparing it. There are countless recipes out there, but how many do you need besides your grandmother's? At least one more: This one! Why? Because the meat is slowly braised in Pinot Noir, and the cherry notes in the wine pair brilliantly with dried tart cherries, which plump up with winey beef juices to become little mini-pouches of flavor on their own. Add to that a bit of star anise, which perfumes the brisket and your home with an exotic and enticing hint of licorice. Season the mixture with the sweet-and-sour agrodolce dance of brown sugar and balsamic vinegar, and you have a brisket that is at once counterintuitively familiar and wonderfully different. Like all braised meats, brisket improves in flavor, and slices more easily, if made a day ahead and chilled (see Cooks' Notes). Editor's Note: This recipe is part of Gourmet's Modern Menu for Passover. Menu also includes Quinoa and Asparagus Salad with Mimosa Vinaigrette and Amaretto Olive Oil Cake.

Provided by Melissa Roberts

Categories     Wine     Beef     Braise     Passover     Dinner     Cherry     Meat     Brisket     Carrot     Kosher     Kosher for Passover     Shallot     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 16

1/4 cup matzoh cake meal (see Cooks' notes)
Kosher or fine salt
Freshly ground black pepper
1 (6- to 6 1/2-pound) first- or second-cut beef brisket
3 to 4 tablespoons vegetable oil
16 medium shallots (about 1 pound); peeled, leaving root ends intact
3 large garlic cloves, finely chopped
2 cups Pinot Noir
2 cups chicken stock or reduced-sodium chicken broth
1 1/2 cups (8 ounces) dried tart cherries
2/3 cup packed dark brown sugar
2/3 cup balsamic vinegar
2 whole star anise (see Cooks' notes)
2 pounds young, slim carrots in bunches (not pre-cut variety), peeled
Special Equipment
A nonreactive large, heavy-bottomed roasting pan

Steps:

  • Heat oven to 350°F with rack in middle.
  • Whisk together matzoh meal with 1 tablespoon kosher salt (2 teaspoons fine) and 1/2 teaspoon pepper. Pat brisket dry and dredge in matzoh mixture, shaking off excess.
  • Set roasting pan across 2 burners and in it heat 3 tablespoons oil over medium-high heat until oil shimmers. Brown brisket (fat side down first if using first cut) on both sides, 3 to 5 minutes per side. Transfer to a large platter or rimmed baking sheet.
  • If necessary, add remaining tablespoon oil, then reduce heat to medium, and cook shallots, turning occasionally, until they begin to brown, about 2 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
  • Add wine and boil until liquid is reduced by half, then stir in chicken stock, cherries, sugar, balsamic vinegar, star anise, and 1 teaspoon kosher salt (1/2 teaspoon fine salt). Bring to a simmer and return brisket, fat side up, to pan. Cover pan tightly with heavy-duty foil or a double layer of regular foil, and braise in oven for 2 hours.
  • Meanwhile, blanch carrots in a 3-quart pot of well-salted boiling water. Drain and transfer to a bowl of ice water to stop cooking. Drain again and pat dry.
  • Add carrots to roasting pan (after meat has braised for 2 hours), then cover again tightly with foil, and continue to braise in oven, until meat is fork-tender, 1 to 1 1/2 hours more.
  • If serving soon, transfer meat to a cutting board and let it rest, loosely covered, 15 minutes, then slice meat across the grain. Skim off any excess fat from surface of sauce, then discard star anise, and season to taste with salt. Reheat sauce, then return sliced meat to sauce to reheat before serving. Serve meat with sauce and carrots on a large deep platter. (If making brisket ahead, see Cooks' Notes.)

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