“The carrots get a butterscotch flavor from the cranberry glaze. Recipe courtesy Charlotte Hansen of The Jamestown Sun.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Scrape carrots and slice crosswise on bias about 1/2 inch thick.
  2. Cook, covered in small amount of boiling water, until just tender, 6 to 10 minutes.
  3. Combine butter, cranberry sauce, brown sugar and salt in skillet.
  4. Heat slowly and stir until cranberry sauce melts.
  5. Add drained carrots; heat, stirring occasionally, until nicely glazed on all sides about 5 minutes.

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