Directions:
- Put the carrots and cider into a medium skillet and bring to a boil.
- Add the salt, reduce the heat, and cook at a low boil stirring occasionally, for about 10 minutes, until the liquid is reduced by half.
- Add the cranberries, butter and maple syrup and cook several more minutes, stirring occcasionally, until the carrots are tender but slightly crispy and the remaining liquid in the pan is syrupy. Don't over cook the carrots. Total cooking time will be about 12-14 minutes.
- Transfer to serving bowl.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 73.22 Kcal (307 kJ) | ||
| Calories from fat | 17.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.92g | 3% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 78.32mg | 3% | |
| Potassium | 234.97mg | 5% | |
| Total Carbs | 12g | 4% | |
| Sugars | 7.91g | 32% | |
| Dietary Fiber | 3.18g | 13% | |
| Protein | 0.78g | 2% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 0.8mg | 4% | |
| Calcium | 34.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 51.87 Kcal (217 kJ) | ||
| Calories from fat | 12.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.36g | 3% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 2% | |
| Sodium | 55.49mg | 3% | |
| Potassium | 166.46mg | 5% | |
| Total Carbs | 8.5g | 4% | |
| Sugars | 5.61g | 32% | |
| Dietary Fiber | 2.26g | 13% | |
| Protein | 0.55g | 2% | |
| Vitamin C | 3.3mg | 8% | |
| Vitamin A | 0.6mg | 26% | |
| Iron | 0.5mg | 4% | |
| Calcium | 24.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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