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1 pound carrots, cut diagonally into 1/4-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


  1. 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.
  2. 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.
  3. 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.
  4. Remove from heat and stir in lemon juice. Serve warm.
  5. Refrigerate leftovers within 2 hours.
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3 cups minutes
Prep time:
10 minutes
Cooking time:
15 minutes
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