Directions:
- Bring cranberries, carrots, salt, 1 tablespoon sugar, chicken broth, orange zest, and orange juice to boil, covered, in 12-inch nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes.
- Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
- Add the butter and remaining 1 tablespoon sugar to the skillet.
- Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender and the glaze is light gold, about 3 minutes.
- Transfer the carrots to a serving dish, scraping the glaze from the pan into the dish.
- Season to taste with pepper and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 120.45 Kcal (504 kJ) | ||
| Calories from fat | 27.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.1g | 5% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 374.27mg | 16% | |
| Potassium | 411.25mg | 9% | |
| Total Carbs | 23.31g | 8% | |
| Sugars | 15.75g | 63% | |
| Dietary Fiber | 3.88g | 16% | |
| Protein | 1.63g | 3% | |
| Vitamin C | 14.9mg | 25% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 0.1mg | 0% | |
| Calcium | 42mg | 4% | |
| Amount Per 100 g | |||
| Calories | 75.28 Kcal (315 kJ) | ||
| Calories from fat | 17.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.94g | 5% | |
|---|---|---|---|
| Cholesterol | 4.77mg | 3% | |
| Sodium | 233.92mg | 16% | |
| Potassium | 257.03mg | 9% | |
| Total Carbs | 14.57g | 8% | |
| Sugars | 9.85g | 63% | |
| Dietary Fiber | 2.43g | 16% | |
| Protein | 1.02g | 3% | |
| Vitamin C | 9.3mg | 25% | |
| Vitamin A | 0.7mg | 39% | |
| Calcium | 26.2mg | 4% | |
* 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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