Cranberry Glazed Carrots

Cranberry Glazed Carrots
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from the kitchen of Sharolyn Hofman
  • CourseSides
Cranberry Glazed Carrots
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of Sharolyn Hofman
  • CourseSides
Ingredients
  • 2 pounds carrots, peeled and cut in chunks or baby carrots
  • 1/2 tsp. salt
  • 1 stick butter - margarine can be used, making this both dairy free and vegan
  • 1 can whole berry cranberry sauce
  • 1/4 cup brown sugar
  • 2 Tbsp. lemon juice
  • 1/2 cup whole cranberries
  • lemon and fresh ginger for garnish
Instructions
  1. ♦ Steam carrots until still firm, but easily pierced with a fork.
    ♦ While carrots are cooking, melt butter in a sauce pan and add brown sugar, lemon juice, whole cranberries and cranberry sauce.
    ♦ Cook until cranberry sauce has melted and becomes syrupy.
    ♦ Toss carrots with cranberry mixture and place on a greased baking tray.
    ♦ Bake at 400 degrees for 15 minutes.
  2. ♦ Garnish with grated lemon and a little fresh ginger for some zing.
    ♦ If you need oven space the carrots can be cooked in a slow cooker.
    ♦ When they have reached desired doneness drain them and toss them with the cranberry glaze and continue cooking on high for an additional 15 minutes to create the glazing effect.
Terri's Notes

~ Taste tested and approved for the E. Free Church annual Christmas Tea!

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