Cranberry Carrot Saute

I found this recipe in a back issue of Taste of Home earlier this month and decided that today was the day to taste it. And you know what....it did have the taste of home. It was zesty. It was tangy. It was sweet. It was vegtabley. It was beautifully orangey to look at.

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.