Reviewed: Nov. 27, 2009

Had Thanksgiving for twelve at my house this year---everyone raved about these carrots!! Even the ones that hate cranberry--I just didn't tell them what was in it (: Thanks for the recipe! Will be using it often!

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Bethany

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

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Reviewed: Nov. 17, 2009

This was not very good at all. I couldnt taste the sweetness at all. Rather, it tasted sort of minty. I will not make again.

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lynnshamrock

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Reviewed: Mar. 2, 2009

Excellent! I followed the recipe exactly the first time. The next time I made this, I used cranberry sauce with whole berries, and about 1 tablespoon less sugar. We like it better with whole berries. This is a definite keeper!

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bugsy51

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Shelby, North Carolina, USA

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Reviewed: Oct. 5, 2008

I made this recipe as directed and our opinion was that it was far too sweet but overall it had potential. Last night I tweaked the recipe...and we loved it. I used an entire can of whole cranberry sauce and omitted the sugar. I also cut the butter to 1 tablespoon and added 1/2 teaspoon of cinnamon. My husband will now eat cooked carrots without rolling is eyes!

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DEBORAHARV614

Cooking Level: Expert

Home Town: Corry, Pennsylvania, USA

Living In: Kalamazoo, Michigan, USA

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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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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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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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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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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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