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    You are in: Home / Recipes / Cranberry Carrots Recipe
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    Cranberry Carrots

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    *Parsley*'s Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on February 18, 2008

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 18, 2007

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cranberry Carrots

    Serving Size: 1 (153 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 127.0
     
    Calories from Fat 56
    44%
    Total Fat 6.2 g
    9%
    Saturated Fat 3.7 g
    18%
    Cholesterol 15.2 mg
    5%
    Sodium 411.9 mg
    17%
    Total Carbohydrate 17.8 g
    5%
    Dietary Fiber 4.0 g
    16%
    Sugars 10.3 g
    41%
    Protein 1.4 g
    2%

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