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  Ginger Carrots



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1 pound baby carrots
1 tangerine, juiced (you can use an orange)
1 lime, zested and juiced
1 lemon, zested and juiced
2 tablespoons grated fresh ginger
1 teaspoon ground ginger
2 tablespoons honey
1 dash salt
Steam carrots until you can just pierce them
with a knife, but not so knife goes all the way
through. Mix remaining ingredients in a gallon
freezer bag. Add carrots, seal bag, mix
well and refrigerate. Serve chilled.
Can be made up to a week in advance.
The amount of carrots can be doubled with
increasing the marinade ingredients.