Total Time
Prep 10 mins
Cook 15 mins

Makes a nice Thanksgiving/Xmas side dish, but good anytime.

Ingredients Nutrition


  1. Place cranberries and carrots in a large saucepan. Cover with salted water and bring to a boil.
  2. Reduce heat and cook about ten minutes or until carrots are crisp tender (or to your liking); drain.
  3. Combine brown sugar, cinnamon, dry mustard, salt, orange juice, and melted butter in a the empty saucepan. Bring just to a simmer.
  4. Remove from heat, add cooked, drained carrot/cranberry mixture and gently toss to evenly coat.
  5. Serve.


Most Helpful

I wanted an extra side dish for dinner last night and found this. I used 1/2 tbsp. of splenda brown and a lot less butter. The craisins kind of broke up and were not terribly attractive, but these carrots had a wonderful sweetness. The kids were happy to eat them. Thanks!

ladypit February 18, 2008

This dish is just great! The combination of orange, cranberry & mustard give these carrots a great taste! I did section up an orange, as well, & the combo of red, orange & yellow was also great for spring/summer! Thanks for the great recipe!

Sydney Mike May 18, 2007

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