Recipe Archives->Vegetables->Cran Carrot Saute

Cranberry-Carrot Saute

1 pound carrots, cut into thin strips
1 teaspoon salt
1 tablespoon brown sugar
1 teaspoon cinnamon
3/4 teaspoon dry mustard
1/4 cup orange juice
2 tablespoons butter or margarine
1/2 cup dried cranberries

Place cranberries and 1/2 teaspoon salt in a large saucepan.  Cover
with water and bring to a boil.  Reduce heat and cook ten minutes
or until carrots are tender.  Drain.  Combine brown sugar, cinnamon,
mustard and remaining salt in a small mixing bowl. Add orange juice.
Melt butter in a large skillet.  Add carrots and orange juice
mixture.  Cook 2 to 3 minutes or until carrots are coated.  Add
cranberries; cook until heated through.

Printable version: cran-carrot-saute.txt.