This recipe combines savory and sweet ingredients for a delicious side dish.
Glazed Carrots and Cranberries
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.
You might also like...
Barley Lentil Soup
Barley Lentil Soup
One-pot hearty lentil soup that’s packed with veggies, herbs and grains!
Prepare:
10 minutes
Cook:
1 and ½ hours
Makes:
10 cups
Lemony Garbanzo Bean Dip
Lemony Garbanzo Bean Dip
Quick easy homemade bean dip, perfect for a party appetizer or afterschool snack.
Prepare:
5 minutes
Makes:
2 cups
Prepare:
30 minutes
Makes:
6 cups
Refrigerator Pickled Cucumbers
Refrigerator Pickled Cucumbers
Make your own crispy pickles at home with this simple recipe.
Prepare:
20 minutes
Makes:
1 pint
Quick Brown Bread
Quick Brown Bread
Warm and comforting quick bread with whole wheat flour and a hint of sweet brown sugar.
Prepare:
10 minutes
Cook:
50 minutes
Makes:
16 slices
Fruit Salad
Fruit Salad
A favorite recipe by many of our educators, as it is so easily adaptable and tasty.
Prepare:
10 minutes
Makes:
5 cups

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!