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
- 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.
- 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.
