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Glazed Cranberry Carrots

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 6 servings.
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

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.

Nutrition Facts

1 cup: 188 calories, 8g fat (5g saturated fat), 20mg cholesterol, 400mg sodium, 30g carbohydrate (22g sugars, 3g fiber), 1g protein.

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