Directions:
- Place 1-inch of water and carrots in a skillet; bring to a boil. Reduce heat; cover and simmer for15 – 20 minutes or until crisp-tender.
- Meanwhile, in a blender, combine the butter, cranberry sauce, orange peel, brown sugar and salt. Cover and process until blended. Drain carrots; drizzle with cranberry mixture. Yield: 3 servings.
- Serving size: 1 cup
- Nutritional Values: Calories per serving: 404, Fat: 31g, Cholesterol: 83mg, Sodium: 767mg, Carbohydrate: 33g Fiber: 5g, Protein: 2g
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.8 Kcal (1075 kJ) | ||
| Calories from fat | 137.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.32g | 24% | |
|---|---|---|---|
| Cholesterol | 40.67mg | 14% | |
| Sodium | 502.45mg | 21% | |
| Potassium | 502.87mg | 11% | |
| Total Carbs | 30.4g | 10% | |
| Sugars | 22.54g | 90% | |
| Dietary Fiber | 4.77g | 19% | |
| Protein | 1.7g | 3% | |
| Vitamin C | 9.5mg | 16% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 0.1mg | 0% | |
| Calcium | 60.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 128.04 Kcal (536 kJ) | ||
| Calories from fat | 68.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.64g | 24% | |
|---|---|---|---|
| Cholesterol | 20.28mg | 14% | |
| Sodium | 250.51mg | 21% | |
| Potassium | 250.72mg | 11% | |
| Total Carbs | 15.15g | 10% | |
| Sugars | 11.24g | 90% | |
| Dietary Fiber | 2.38g | 19% | |
| Protein | 0.85g | 3% | |
| Vitamin C | 4.8mg | 16% | |
| Vitamin A | 0.8mg | 57% | |
| Calcium | 30.4mg | 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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