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

Glazed Cranberry Carrots Recipe

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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 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.


  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

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Reviewed Jan. 29, 2016

"This is one of our favorite Thanksgiving vegetable sides. Super easy to make & tasty too."

Reviewed Jun. 11, 2014

"One of my favorite ways to cook carrots!"

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:"

Reviewed Nov. 25, 2010

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

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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