Cranberry Carrot Saute

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.