Recipe adapted from Cooking Caribe. Serves 6.
3/4 cup fresh orange or mango juice (or combine them)
1 Tbsp brown sugar
1/4 tsp powdered ginger
1/4 tsp fresh black pepper
3 cups shredded carrots (approximately 3 large carrots, shredded in a food processor)
Chopped fresh parsley and fresh coriander, for garnish (1/4 cup total)
In a straight-sided nonreactive sauce pan (I used a 3-quart pan), combine the juice, sugar, ginger and pepper. Bring to a boil over medium-high heat, and cook for 2 minutes, swirling the pan once or twice to dissolve the sugar.
Stir in the carrots, reduce heat to medium, and cook 3-4 minutes, until the carrots are cooked but not limp.
Remove carrots from the pan, and sprinkle with parsley and coriander.
Serve hot, at room temperature, or cold.