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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The carrots get a butterscotch flavor from the cranberry glaze. Recipe courtesy Charlotte Hansen of The Jamestown Sun. Ingredients:
5 medium carrots |
1/4 cup butter |
1/4 cup canned jellied cranberry sauce |
2 tablespoons light brown sugar |
1/2 teaspoon salt |
Directions:
1. Scrape carrots and slice crosswise on bias about 1/2 inch thick.
2. Cook, covered in small amount of boiling water, until just tender, 6 to 10 minutes.
3. Combine butter, cranberry sauce, brown sugar and salt in skillet.
4. Heat slowly and stir until cranberry sauce melts.
5. Add drained carrots; heat, stirring occasionally, until nicely glazed on all sides about 5 minutes.
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