Baby Carrots With Cranberries |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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The sweetness of the cider and maple syrup and the tartness of the cranberry combine to make a sauce that is a perfect accompaniment to pork or turkey. Ingredients:
1 lb baby carrots |
1 cup cider |
1 pinch salt |
1 cup fresh cranberries |
1 tablespoon unsalted butter |
1 1/2 tablespoons maple syrup |
Directions:
1. Put the carrots and cider into a medium skillet and bring to a boil.
2. Add the salt, reduce the heat, and cook at a low boil stirring occasionally, for about 10 minutes, until the liquid is reduced by half.
3. Add the cranberries, butter and maple syrup and cook several more minutes, stirring occcasionally, until the carrots are tender but slightly crispy and the remaining liquid in the pan is syrupy. Don't over cook the carrots. Total cooking time will be about 12-14 minutes.
4. Transfer to serving bowl.
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