1 lb (500 g) carrots, peeled and cut into 2 1/2 x 1/2 inch (6 x 1 cm) sticks
1 tsp (5 mL) salt, divided
1 tbsp (15 mL) brown sugar
1 tsp (5 mL) ground cinnamon
3/4 tsp (4 mL) dry mustard
1/4 cup (50 mL) orange juice
2 tbsp (30 mL) butter
1/2 cup (125 mL) Craisins® Dried Cranberries
1/2 cup (75 mL) pecans, coarsely chopped, garnish
Place carrots and 1/2 teaspoon (2 mL) of the 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 Craisins® Sweetened Dried Cranberries; cook until heated through. Garnish with pecans.