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Sweet and Sour Carrots

 Sweet and Sour Carrots
I’ve rounded out many dinners with my carrots. I like them best with a main dish of roast turkey, brisket or braised short ribs.
8 ServingsPrep/Total Time: 30 min.


  • 1/4 cup sugar
  • 1/4 cup orange juice
  • 2/3 cup dried cranberries
  • 2 tablespoons grated orange peel
  • 3 tablespoons butter
  • 2 pounds fresh carrots, sliced
  • 1/3 cup water
  • 1/4 cup pine nuts, toasted
  • 4 teaspoons sherry vinegar
  • 1/2 teaspoon salt


  • In a small saucepan, combine the sugar and orange juice. Cook and
  • stir over low heat for 2 minutes or until sugar is dissolved. Remove
  • from the heat. Stir in cranberries and orange peel; set aside.
  • In a large saucepan, melt butter. Add carrots and water; stir until
  • well coated. Bring to a boil. Reduce heat; cover and simmer for 5-7
  • minutes or until carrots are crisp-tender.
  • Stir in the pine nuts, vinegar, salt and cranberry mixture. Simmer,
  • uncovered, for 5-7 minutes or until carrots are tender. Yield: 8
  • servings.
Nutritional Facts: 3/4 cup equals 184 calories, 7 g fat (3 g saturated fat), 11 mg cholesterol, 283 mg sodium,

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Sweet and Sour Carrots (continued)

Nutritional Facts: 31 g carbohydrate, 5 g fiber, 3 g protein.