Cranberry Carrot Sauté
Tender-cooked carrot sticks, pecans and dried cranberries in a cinnamon-scented orange glaze.
1 pound carrots, peeled and cut into 2 1/2 x 1/2-inch sticks
1 teaspoon salt - divided use
1 tablespoon brown sugar, packed
1 teaspoon ground cinnamon
3/4 teaspoon dry mustard
1/4 cup orange juice
2 tablespoons butter
1/2 cup Ocean Spray® Craisins® Original Sweetened Dried Cranberries
1/3 cup pecans, coarsely chopped, garnish
- Place carrots and 1/2 teaspoon salt in a large saucepan. Cover with water and bring to a boil. Reduce heat; cook 10 minutes or until carrots are fork 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, stirring frequently. Add sweetened dried cranberries; cook until heated through. Garnish with pecans.
Makes 4 to 6 servings.
Recipe and photograph provided courtesy of Ocean Spray Cranberries, Inc.