Directions:
- Bring carrots, cranberries, 1 tablespoon sugar, broth and orange zest and juice to boil in a large non stick skillet, cover, over medium high heat.
- Reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with the tip of your knife, about 5 minutes.
- Uncover, increase heat to high and simmer rapidly stirring occasionally until liquid is almost reduced to about 1/8 cup. 5-6 minutes.
- Add butter and remaining 1 tablespoon sugar to skillet, and toss to coat and cook until completely tender, about 3 minutes.
- Transfer to serving dish, scraping glaze from pan into dish.
- Season with salt and pepper to taste if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 144.81 Kcal (606 kJ) | ||
| Calories from fat | 27.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.03g | 5% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 134.34mg | 6% | |
| Potassium | 419.38mg | 9% | |
| Total Carbs | 30.08g | 10% | |
| Sugars | 21.42g | 86% | |
| Dietary Fiber | 4.34g | 17% | |
| Protein | 1.33g | 3% | |
| Vitamin C | 15.9mg | 27% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 0.2mg | 1% | |
| Calcium | 46.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 86.55 Kcal (362 kJ) | ||
| Calories from fat | 16.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.81g | 5% | |
|---|---|---|---|
| Cholesterol | 4.56mg | 3% | |
| Sodium | 80.29mg | 6% | |
| Potassium | 250.65mg | 9% | |
| Total Carbs | 17.98g | 10% | |
| Sugars | 12.8g | 86% | |
| Dietary Fiber | 2.59g | 17% | |
| Protein | 0.79g | 3% | |
| Vitamin C | 9.5mg | 27% | |
| Vitamin A | 0.7mg | 39% | |
| Iron | 0.1mg | 1% | |
| Calcium | 27.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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