LOCATION: Recipes >> Vegetables >> Cran Carrot Saute
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Cran Carrot Saute
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Cranberry-Carrot Saute
1 pound carrots, cut into thin strips
1 teaspoon salt
1 tablespoon brown sugar
1 teaspoon cinnamon
3/4 teaspoon dry mustard
1/4 cup orange juice
2 tablespoons butter or margarine
1/2 cup dried cranberries
Place cranberries and 1/2 teaspoon salt in a large saucepan. Cover
with water and bring to a boil. Reduce heat and cook ten minutes
or until carrots are 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. Add
cranberries; cook until heated through.
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