Cranberry Glazed Carrots 2 lbs. fresh baby carrots (whole carrots, chopped into rounds, can be used as well) Place about 1” 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 in a colander and set aside. In the same pan mix the cranberry sauce, butter, brown sugar, lemon juice and salt. Cook on medium heat and stir until cranberry sauce is melted and mixture is smooth. Add carrots; stir to coat and continue to heat until carrots are hot. Serve immediately.
½ cup jellied canned cranberry sauce (Ocean Spray is gluten-free)
¼ cup butter or margarine
¼ cup packed brown sugar
1 tablespoon lemon juice
½ teaspoon salt
Makes 6 servings
For more info: Please visit Gluten-free is Life.
Comments
I am sure these are absolutely delicious, Kim! Thanks for sharing them on the Holiday Food Fest roundup!
Shirley
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