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Orange Candied Carrots

 Orange Candied Carrots
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
3 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
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.