Cranberry-Glazed Carrots
serves 4
Fresh cranberries can be frozen right in their bags and will keep well in a freezer for up to 1 year.This recipe is part of Andrew Schloss's Sunday Dinners.
1 1/2 cups water
1 1/2 pounds carrots, peeled and spiral-cut
1 cup fresh or frozen cranberries
1/2 cup sugar
prep: 10 minutes
total: 25 minutes
peeler
nonstick skillet
1. In a nonstick skillet, bring water to a boil. Add the carrots and cook until tender. There will be about 1/4 cup water left in the pan.
2. Add the cranberries, sugar and salt to the skillet. Stir until the cranberries burst and the liquid in the pan thickens into a glaze on the surface of the carrots, about 1 to 2 minutes.
0
