Cranberry Carrot Saute

(7)

INGREDIENTS

INGREDIENTS

  • 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

DIRECTIONS

DIRECTIONS

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.

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