Glazed Carrots and Cranberries

Name: Glazed Carrots and Cranberries
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 3 cups minutes
Ingredients: 1 pound carrots; cut diagonally into ¼-inch thick slices½ teaspoon salt2 Tablespoons sugar; divided½ cup low-sodium chicken broth1 Tablespoon margarine or butter½ cup dried cranberries2 teaspoons lemon juice

This recipe combines savory and sweet ingredients for a delicious side dish.

Tender carrot slices with dried cranberries in a small bowl.

Prep time: 10 minutes
Cook time: 15 minutes
Makes: 3 cups minutes
Nutrition Facts: View label

Ingredients

1 pound carrots, cut diagonally into ¼-inch thick slices

½ teaspoon salt

2 Tablespoons sugar, divided

½ cup low-sodium chicken broth

1 Tablespoon margarine or butter

½ cup dried cranberries

2 teaspoons lemon juice

Directions

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
In a large skillet over medium-high heat, add carrots, salt, 1 Tablespoon sugar and broth. Bring to a boil. Cover and reduce heat. Simmer, stirring occasionally, until carrots are almost tender, about 5 to 8 minutes.
Uncover and turn the heat to high. Stir a few times until the liquid is reduced to about 2 Tablespoons, about 1 to 2 minutes.
Stir in margarine or butter and remaining sugar. Add cranberries and stir often until the carrots are tender and glaze is golden, about 3 minutes.
Remove from heat and stir in lemon juice. Serve warm.
Refrigerate leftovers within 2 hours.

Featured in a Food Hero Monthly

Comments

Submitted by walscaro on Sat, 10/08/2022 - 18:45

This was an interesting vegetable dish. We liked the slight sweet-tart flavor that the cranberries added and the savory touch that the butter provided. I think I will make this again with half the butter. I liked this as a different way to enjoy cooked carrots. Thanks!