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WHAT'S ON
Maple Roasted Carrots with Cranberries
WHAT'S ON
Maple Roasted Carrots with Cranberries

These multi-coloured carrots with aromatic trimmings will brighten your table, providing the perfect sweet vegetable accompaniment to a juicy turkey.


INGREDIENTS

  • 3 bunches assorted carrots, scrubbed clean
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil  
  • Pinch of salt and pepper
  • 100g frozen cranberries
  • 1 tablespoon maple syrup
  • 1 teaspoon orange zest

METHOD

  1. Preheat the oven to 190°C/ 170° C fanforced and line a large baking tray with baking paper.
  2. Trim the green tops off the carrots.
  3. Coat the cranberries with maple syrup and mix in the orange zest.
  4. In a separate bowl, combine the olive oil and maple syrup and add a pinch of salt and pepper. Coat the carrots in the mixture.
  5. Space out the carrots evenly on the baking tray and place the cranberries at one end. Bake for 20-25 mins until the carrots are tender and the cranberries are soft. If the cranberries are ready sooner, remove them from the tray and set aside.
  6. Serve with a sprinkle of roasted pistachios.

FOR THE CRANBERRY SAUCE

INGREDIENTS

  • Wolf Blass Red Label Tawny Port 750ml
  • Frozen Cranberries 1kg
  • Navel Orange
  • Maggie Beer Natural Chicken Stock 500ml
  • Ocean Spray Jellied Cranberry Sauce 275g

METHOD

  1. In a saucepan over medium heat, add the chicken stock, jellied cranberry sauce, frozen cranberries, and orange zest. Simmer slowly until the liquid is reduced by half and the cranberries have burst.

Tip: If you'd prefer a sweeter cranberry sauce, simply add 1 tablespoon of sugar to the liquid whilst reducing.

 

FOR THE GRAVY

INGREDIENTS

  • 3 tablespoons butter
  • 3 tablespoons plain flour
  • 1 cup turkey pan dripping
  • 2 cups chicken stock
  • Pinch of salt and pepper

METHOD

  1. In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook until golden, 1 minute, then whisk in pan drippings.
  2. Bring mixture to a boil, then reduce the heat and simmer gently until slightly thickened.
  3. Whisk in 1 cup stock and return mixture to a simmer. Season with salt and pepper.
  4. Simmer for 10 minutes, gradually adding more stock if the gravy is too thick.