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Glazed Cranberry Carrots

 Glazed Cranberry Carrots
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
6 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.