Yield: 6 servings
Prep Time: 15 min
Cook Time: 15 min
2 pounds fresh baby carrots
1/2 cup jellied cranberry sauce
1/4 cup unsalted butter
1/4 cup packed brown sugar
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1. Place 1-inch of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 10 to 12 minutes or until tender. Drain, remove carrots 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 the carrots; stir to coat. Heat through.
*If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of cranberry sauce that is known to be GF.
Source: RecipeGirl.com (via Taste of Home Holiday Recipes 2006)