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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Although this is a wonderful way to use leftover carrots and cranberry sauce, I often find myself making it specifically for Thanksgiving dinner. Mary Ann Gilbert, Cincinnati, Ohio Ingredients:
2 pounds fresh baby carrots |
1/2 cup jellied cranberry sauce |
1/4 cup butter, cubed |
1/4 cup packed brown sugar |
1 tablespoon lemon juice |
1/2 teaspoon salt |
Directions:
1. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain and set aside.
2. In the same pan, combine the cranberry sauce, butter, brown sugar, lemon juice and salt. Cook and stir until cranberry sauce is melted and mixture is smooth. Add carrots; stir to coat. Heat through. Yield: 6 servings.
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