Cranberry Carrots
Servings
6 Servings
Ingredients
- 2 pounds baby carrots
- 1 teaspoon olive oil
- 1/2 cup jellied cranberry sauce
- 2 tablespoons honey
- 1 tablespoon lemon or orange juice
- Kosher salt
- Pepper
Instructions
- In a saucepan, boil the baby carrots in boiling salted water until tender-crisp, about 8 to 10 minutes.
- Drain well and leave the carrots in the pan.
- Add the remaining ingredients to the saucepan and cook for 5 minutes or until nicely glazed and piping hot, stirring occasionally.
- Serve immediately.