Ruby Carrots
"Since cranberries are abundant here in the Pacific Northwest we are always finding new ways to use them. This is one of our favorite ways to jazz up leftover carrots. Even kids who hate carrots seem to like them this way."
photo by Diana 2
- Ready In:
- 15mins
- Ingredients:
- 4
- Serves:
-
4-6
ingredients
- 1 (14 1/2 ounce) can carrots
- 1 cup cranberry sauce
- 2 tablespoons butter
- 1⁄4 teaspoon allspice (optional)
directions
- Melt the butter in a medium saucepan over medium heat.
- Add the carrots, cranberry sauce, and allspice, if using.
- Heat until heated throughout.
- Serve.
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Reviews
-
This is a nice change from just plain old carrots. I would never thought of using cranberry sauce and allspice. What a terrific flavour combination. I didn't have any canned carrots, so I cooked fresh. I'll be serving this again many times. Thanks Lazyme for posting!
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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