Margie Haen of Menomonee Falls, Wisconsin sends her special dish with an obvious fall feel. The buttery texture and sweetness of cranberries and brown sugar make this a great addition to Thanksgiving turkey.
- 1 pound sliced fresh carrots
- 3 tablespoons butter
- 1 tablespoon brown sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup dried cranberries
- Place 2 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
- Place carrots in a food processor; add the butter, brown sugar, ginger and salt. Cover and process until smooth. Transfer to a serving bowl; stir in cranberries. Yield: 4 servings.
Originally published as Whipped Carrots with Cranberries in Simple & Delicious November/December 2007, p31
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