Food & Drink

Glazed carrots with cranberries

Glazed carrots with cranberries

3 pounds carrots, peeled and thinly sliced on the diagonal

1/2 cup butter

1/2 cup orange marmalade

1 cup sweetened dried cranberries

Serves 10-12.

Cook carrots in boiling salted water until crisp tender. Drain well. Heat a large skillet over medium-high heat. Add a bit of butter to skillet. Sauté some of the cooked carrots in butter, stirring once or twice while cooking. Add a few tablespoons marmalade to carrots while they’re sautéing. Sprinkle with some of the dried sweetened cranberries.

Transfer carrots to a serving bowl or platter. Cover with foil to keep warm. Repeat procedure with the remaining carrots, until all ingredients are used.

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