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Cranberry Carrot Saute
1 pound carrots, cut into sticks
1 teaspoons salt, divided
1/4 cup orange juice
1 tablespoon brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground mustard
2 tablespoons butter or margarine
1/2 cup craisins
1/3 chopped pecans (optional)
In large saucepan, combine carrots and 1/2 teaspoon salt. Cover with water and bring to a boil. Reduce heat; cook 10 minutes or until carrots are fork-tender; drain. In a small bowl, combine orange juice, brown sugar, cinnamon, mustard and remaining salt. In a large skillet melt butter. Add carrots and orange juice mixture. Cook 2-3 minutes or until carrots are coated, stirring frequently. Add cranberries; cook until heated through. Sprinkle with pecans if desired.
2 comments:
Did the carrots get soft? I think Andrew might like this, but he can't eat raw carrots yet. He LOVES craisins though so this might be a hit.
Yes, but not so soft that they are mushy. I'm not a mushy carrot fan. Parker LOVED it. It really was very good. I bet Andrew would love it too.
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