Directions:
- Place cranberries and carrots in a large saucepan. Cover with salted water and bring to a boil.
- Reduce heat and cook about ten minutes or until carrots are crisp tender (or to your liking); drain.
- Combine brown sugar, cinnamon, dry mustard, salt, orange juice, and melted butter in a the empty saucepan. Bring just to a simmer.
- Remove from heat, add cooked, drained carrot/cranberry mixture and gently toss to evenly coat.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 161.99 Kcal (678 kJ) | ||
| Calories from fat | 53.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.94g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 381.67mg | 16% | |
| Potassium | 408.21mg | 9% | |
| Total Carbs | 28.11g | 9% | |
| Sugars | 19.11g | 76% | |
| Dietary Fiber | 4.6g | 18% | |
| Protein | 1.42g | 3% | |
| Vitamin C | 14.6mg | 24% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 0.2mg | 1% | |
| Calcium | 49.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 104.04 Kcal (436 kJ) | ||
| Calories from fat | 34.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.82g | 9% | |
|---|---|---|---|
| Cholesterol | 9.8mg | 5% | |
| Sodium | 245.12mg | 16% | |
| Potassium | 262.17mg | 9% | |
| Total Carbs | 18.05g | 9% | |
| Sugars | 12.27g | 76% | |
| Dietary Fiber | 2.95g | 18% | |
| Protein | 0.91g | 3% | |
| Vitamin C | 9.4mg | 24% | |
| Vitamin A | 0.8mg | 40% | |
| Iron | 0.1mg | 1% | |
| Calcium | 32.1mg | 5% | |
* 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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