1 poundcarrots, cut diagonally into 1/4-inch thick slices
2 Tablespoonssugar, divided
½ cup low-sodium chicken broth
1 Tablespoonmargarine or butter
½ cupdried cranberries
2 teaspoonslemon juice
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.