Orange Candied Carrots Recipe
Orange Candied Carrots Recipe photo by Taste of Home

Orange Candied Carrots Recipe

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My son always asks for these glazed carrot coins at Thanksgiving. The orange flavor in the sweet mild sauce really comes through. This pleasant side dish is a great way to dress up a meal of holiday leftovers. —Lori Lockrey West Hill, Ontario
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 3 servings

Ingredients

  • 1 pound carrots, cut into 1/2-inch slices
  • 1/4 pound butter, softened
  • 1/4 cup jellied cranberry sauce
  • 1 orange peel strip (1 to 3 inches)
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt

Nutritional Facts

1 serving (1 cup) equals 404 calories, 31 g fat (19 g saturated fat), 83 mg cholesterol, 767 mg sodium, 33 g carbohydrate, 5 g fiber, 2 g protein.

Directions

  1. Place 1 in. of water and carrots in a skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender.
  2. Meanwhile, in a blender, combine the butter, cranberry sauce, orange peel, brown sugar and salt. Cover and process until blended. Drain carrots; drizzle with cranberry mixture. Yield: 3 servings.
Originally published as Orange Candied Carrots in Quick Cooking March/April 2001, p31

Nutritional Facts

1 serving (1 cup) equals 404 calories, 31 g fat (19 g saturated fat), 83 mg cholesterol, 767 mg sodium, 33 g carbohydrate, 5 g fiber, 2 g protein.

Reviews for Orange Candied Carrots

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Reviewed Dec. 8, 2011

Omit the orange zest.

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