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Glazed Carrots and Cranberries

An amazing combination of sweet and savory, makes 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

  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.

Comments

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!

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