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Carrot Cranberry Saute

1 lb carrot, peeled and cut into about 2-1/2x1/2-inch sticks (you can make them a little larger if desired)
12 teaspoon salt
1 -2 tablespoon brown sugar
1 teaspoon cinnamon
34 teaspoon mustard powder
14 cup orange juice
3 tablespoons butter
12 cup dried sweetened cranberries (I use Ocean Spray dried Craisins)
black pepper
12 cup coarsely chopped pecans


Place the carrot sticks with about 1/2 teaspoon salt in a saucepan; cover with water and bring to a boil, reduce heat and cook for about 7-9 minutes, just until tender-crisp; drain very well (or you can steam the carrots also). In a small mixing bowl combine the brown sugar, cinnamon, mustard and about 1/2 teaspoon salt, add in the orange juice; whisk to combine. Melt butter in a skillet, add in carrots and the orange juice mixture. Cook for 2-3 minutes or until the carrot sticks are coated, stirring frequently. Add in sweetened dried cranberries; cook until heated through. Season with pepper if desired. Garnish with chopped pecans.

Source: www.food.com