Glazed Cranberry Carrots

Total Time Prep/Total Time: 25 min.
Yield 6 servings
Test Kitchen Approved
Although this is a wonderful way to use leftover carrots and cranberry sauce, I often find myself making it specifically for Thanksgiving dinner. —Mary Ann Gilbert, Cincinnati, Ohio

Ingredients

  • 2 pounds fresh baby carrots
  • 1/2 cup jellied cranberry sauce
  • 1/4 cup butter, cubed
  • 1/4 cup packed brown sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt

Directions

  1. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain and set aside.
  2. In the same pan, combine the cranberry sauce, butter, brown sugar, lemon juice and salt. Cook and stir until cranberry sauce is melted and mixture is smooth. Add carrots; stir to coat. Heat through.

Nutrition Facts

1 cup: 188 calories, 8g fat (5g saturated fat), 20mg cholesterol, 400mg sodium, 30g carbohydrate (22g sugars, 3g fiber), 1g protein.

Although this is a wonderful way to use leftover carrots and cranberry sauce, I often find myself making it specifically for Thanksgiving dinner. —Mary Ann Gilbert, Cincinnati, Ohio
Recipe Creator

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