Omie's candied carrots

Yield: 4 Servings

Measure Ingredient
5 mediums Carrots, scraped
¼ cup Butter
¼ cup Canned jellied cranberry sauce
2 tablespoons Light brown sugar
½ teaspoon Salt

Scrape carrots and slice crosswise on bias about ½ inch thick. Cook, covered, in small amount of boiling water, until just tender, 6 to 10 minutes. Combine butter, cranberry sauce, brown sugar and salt in skillet.

Heat slowly and stir until cranberry sauce melts. Add drained carrots; heat, stirring occasionally, until nicely glazed on all sides, about 5 minutes.

NOTES : The cranberry glaze in this recipe gives a butterscotch flavor that is delightful!

Recipe by: Omie Dennis Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Mar 11, 1997

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