Yield: 8 servings.
1 pound raw baby carrots (or 4 cups), cut lengthwise
1 small Vidalia onion, sliced very thin
1 (6-ounce) can tomato paste
½ cup light brown sugar
¼ cup canola oil
½ cup apple cider vinegar
½ teaspoon ground cinnamon
1 tablespoon Worcestershire, or to taste
1 teaspoon dry mustard
1 teaspoon salt
Zest from one lemon (plus more for garnish)
Wash carrots and place in a saucepan. Add 1 cup of water and cook on medium heat until carrots are crisp-tender. Drain and place in a glass mixing bowl. Add the sliced onions and toss.
In a medium saucepan, whisk together the tomato paste with all of the remaining ingredients. Bring to a boil, reduce heat, and simmer for about 5 minutes. Pour hot marinade over the carrot mixture, cover, and refrigerate for 24 hours, stirring occasionally.
Use a slotted spoon to transfer to a serving dish and serve as a cold side salad. Garnish with additional lemon zest if desired.
When it comes to spreading holiday cheer, the residents of this Chatham County town start early.
Our editor in chief shares a few treasured memories from her childhood home, a Christmas Eve night being one of the very first.
We took some, ahem, creative liberties when we combed through Our State’s archives to find a few favorite stories that carry the tune of a Christmas classic.
From decades-old family recipes to a centuries-old Carolina cookie, we’re filling our holiday tables with dishes that have stood the test of time.
