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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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My son always asks for these glazed carrot coins at Thanksgiving. The orange flavor in the sweet mild sauce really comes through. This pleasant side dish is a great way to dress up a meal of holiday leftovers. Lori Lockrey West Hill, Ontario Ingredients:
1 pound carrots, cut into 1/2-inch slices |
1/4 pound butter, softened |
1/4 cup jellied cranberry sauce |
1 orange peel strip (1 to 3 inches) |
2 tablespoons brown sugar |
1/2 teaspoon salt |
Directions:
1. Place 1 in. of water and carrots in a skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender.
2. 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.
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