Directions:
- Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain and set aside.
- In the same pan, combine the cranberry sauce, butter, brown sugar, lemon juice and salt. Cook and stir until cranberry sauce is melted and mixture is smooth. Add carrots; stir to coat. Heat through. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.97 Kcal (800 kJ) | ||
| Calories from fat | 68.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.66g | 12% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 322.03mg | 13% | |
| Potassium | 381.39mg | 8% | |
| Total Carbs | 30.26g | 10% | |
| Sugars | 25.3g | 101% | |
| Dietary Fiber | 4.77g | 19% | |
| Protein | 1.61g | 3% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 1.6mg | 54% | |
| Iron | 1.6mg | 9% | |
| Calcium | 59.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 97.48 Kcal (408 kJ) | ||
| Calories from fat | 35.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 12% | |
|---|---|---|---|
| Cholesterol | 10.38mg | 7% | |
| Sodium | 164.37mg | 13% | |
| Potassium | 194.67mg | 8% | |
| Total Carbs | 15.44g | 10% | |
| Sugars | 12.91g | 101% | |
| Dietary Fiber | 2.43g | 19% | |
| Protein | 0.82g | 3% | |
| Vitamin C | 3.1mg | 10% | |
| Vitamin A | 0.8mg | 54% | |
| Iron | 0.8mg | 9% | |
| Calcium | 30.3mg | 6% | |
* 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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