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Glazed Cranberry Carrots Recipe

Glazed Cranberry Carrots Recipe photo by Taste of Home

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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

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Glazed Cranberry Carrots Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

25 25

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

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.
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. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 188 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 400 mg sodium, 30 g carbohydrate, 3 g fiber, 1 g protein.

Originally published as Glazed Cranberry Carrots in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p141

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Reviews for Glazed Cranberry Carrots

Glazed Cranberry Carrots

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Reviewed on Nov. 25, 2010 by hunter6295

My family loves this dish. I make it every Thanksgiving.

Reviewed on Apr. 17, 2010 by Mooster

We enjoyed this side dish very much. The glaze is nice however I think the flavor of cranberry needs to stand out a bit more in order to distinguish this dish from regular glazed carrots. Thanks for sharing.