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Reviewed: Jul. 9, 2008

The carrots where good but I thought it had too much of a butter taste that over powered the cranberry taste in it. Easy and fast to make which makes it an accessible side dish.

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Reviewer:

Crittole


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Reviewed: Jun. 10, 2008

Steamed ten ounces of tiny baby carrots and made half the sauce. I needed to use both cranberry sauce (from another recipe) and carrots. I wasn't crazy about the flavor of carrots and cranberries but that is just a personal preference. Good recipe for those who like sweet carrots!!

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Reviewer:

Thisni Caza

	Cooking Level: Intermediate Home Town: Hamilton, Kansas, USA Living In: Topeka, Kansas, USA
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Reviewed: Jun. 9, 2008

So easy and so good. Everyone in the family loved them. Were even better the second day!

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Reviewer:

Ellen

	Cooking Level: Intermediate Home Town: Little Rock, Arkansas, USA Living In: Duxbury, Massachusetts, USA
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Reviewed: Dec. 10, 2007

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

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Reviewer:

Brenda


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Reviewed: Oct. 14, 2007

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 ;)

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Reviewer:

SKYRA


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Reviewed: May 10, 2007

Nice and simple, I like that.

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Reviewer:

Bill Robers


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Reviewed: Mar. 29, 2007

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.

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Reviewer:

LAURAMATTNSHAINA


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