What do you do when family friends bring by a bottle of Cherry Brandy and you don’t drink? You scour the internet to find any and all recipes you can which feature this liqueur! Duh!
Lucky for us, we came across this recipe for Brandied Carrots on the same day our mother needed a vegetable side dish for Sunday lunch!
You know, although the initial taste and smell left MUCH to be desired, the final product was surprisingly not UNsatisfying… Those carrots which had more fully absorbed the marinade were sweet and tangy (due to the tamarind honey we used no doubt) and made for an ideal vegetable side dish- one with its own character which at the same time doesn’t overwhelm the flavours of the main dish.