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Glazed Cranberry Carrots

SUBMITTED BY: Mary Ann Gilbert

"Although this is a wonderful way to use leftover carrots and cranberry sauce, I often find myself making it specifically for Thanksgiving dinner. --Mary Ann Gilbert, Cincinnati, Ohio"
PREP TIME  25 Min
READY IN  25 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 pounds fresh baby carrots
  • 1/2 cup jellied cranberry sauce
  • 1/4 cup butter or margarine
  • 1/4 cup packed brown sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt

DIRECTIONS

  1. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain and set aside.
  2. In the same pan, combine the cranberry sauce, butter, brown sugar, lemon juice and salt. Cook and stir until cranberry sauce is melted and mixture is smooth. Add carrots; stir to coat. Heat through.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2007 by SKYRA
Awesome recipe! I made just enough for my husband and I for dinner. I didn't have any lemon juice, so I boiled baby carrots in half apple juice / half water for a lil added acidity and some extra taste. The key to the glazed sauce is to make sure your element is still hot and keep stirring to coat until everything has melted nicely. The recipe is easily adaptable for smaller portions. I will definitely make the larger portion of this for Xmas! Thanks ;)

1 user found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2007 by LAURAMATTNSHAINA
Thhis was good. The flavor awful subtle. My "sauce" was real thin and stayed at the bottom of the bowl - didn't really coat the carrots very well.

1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 10, 2007 by Brenda
This recipe is wonderful. I used a frying pan for my recipe. I used orange juice instead of lemon juice. The sauce was thick and the carrots just stayed in the sauce. Brenda

0 users found this review helpful


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