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Spiced Glazed Carrots with Sherry & Citrus

['2 bunches of thin carrots (2 pounds), cut into 1" pieces (about 4 cups)', '2 tablespoons (1/4 stick) unsalted butter', '1/2 teaspoon kosher salt plus more for seasoning', '12 whole black peppercorns', '1 bay leaf', '1 tablespoon fresh clementine juice or orange juice', '2 tablespoons Sherry or sweet vermouth, divided', '2 pinches ground cloves', '1 tablespoon fresh tarragon leaves', '1/4 teaspoon freshly grated clementine zest or orange zest']

Bring carrots, butter, 1/2 teaspoon salt, peppercorns, bay leaf, and 1/2 cup water to a boil in a medium saucepan over medium heat. Reduce heat to a simmer, cover, and cook, stirring occasionally, until just tender, 7-8 minutes. Using a slotted spoon, transfer carrots to a medium bowl.
Add clementine juice, 1 tablespoon Sherry, and ground cloves to skillet and cook until glaze forms, 7-8 minutes. Stir in carrots and remaining 1 tablespoon Sherry. Season carrots to taste with salt. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing, adding water by teaspoonfuls if dry.
Transfer to a serving plate. Garnish with tarragon and clementine zest.

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