CANDIED CARROTS (Sue’s)
5 medium carrots, peeled and cut in 1/2 inch diagonal pieces
1/4 c. butter
1/4 c. canned cranberry sauce
2 T. light brown sugar
1/2 t. salt
Cook carrots, covered, in a saucepan with a little water til tender (about 6-10 minutes); drain. Combine remaining ingredients in a skillet and cook over low heat, stirring frequently, til melted. Add carrots and cook about 5 minutes til carrots are glazed.
(makes about 4 servings)
Candied Carrots recipe is published in our April, 2010 Menu Minder, Issue #318.