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Glazed Cranberry Carrots Recipe
Glazed Cranberry Carrots Recipe photo by Taste of Home

Glazed Cranberry Carrots Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

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

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.

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. Yield: 6 servings.
Originally published as Glazed Cranberry Carrots in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p141

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.

Reviews for Glazed Cranberry Carrots

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 11, 2014

One of my favorite ways to cook carrots!

MY REVIEW
Reviewed Sep. 6, 2013

These have a really good winter-y flavor. I love the fact that they don't have cinnamon too. My husband and I both enjoyed these. Coupon for organic carrots:

http://printablecouponsanddeals.com/2013/09/1-off-any-two-earthbound-farm-organic-products-48-unpeeled-carrots-at-walmart-3.html

MY REVIEW
Reviewed Nov. 25, 2010

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

MY REVIEW
Reviewed Apr. 17, 2010

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.

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