Cranberry Carrot Saute
INGREDIENTS:
1 pound carrots, peeled and cut into 2 1/2 x 1/2-inch sticks
1 teaspoon salt, divided
1 tablespoon brown sugar
1 teaspoon cinnamon
3/4 teaspoon dry mustard
1/4 cup orange juice
2 tablespoons butter
1/2 cup Ocean Spray® Craisins® Original Sweetened Dried Cranberries
1/3 cup pecans, coarsely chopped, garnish
DIRECTIONS:
Place carrots and 1/2 teaspoon salt in a large saucepan. Cover with water and
bring to a boil. Reduce heat; cook 10 minutes or until carrots are fork tender.
Drain.
Combine brown sugar, cinnamon, mustard and remaining salt in a small mixing
bowl. Add orange juice.
Melt butter in a large skillet. Add carrots and orange juice mixture. Cook 2 to
3 minutes or until carrots are coated, stirring frequently. Add sweetened dried
cranberries; cook until heated through. Garnish with pecans.
Makes 4 - 6 servings.