Holiday Glazed Carrots With Orange and Cranberries

READY IN: 30mins
Recipe by TishT

This is an adopted recipe. I have made a few changes and may make more based on your suggestions! Who couldn't use a few more side dishes in your repertoire, especially around the holiday season? Recipe modified from "Best American Side Dishes"

Top Review by Jo Ann L

These are very good. I wanted to take them to a ward dinner at church, so I made a batch for myself first, just to check them out. I'm glad I did, because I did make a couple of changes. First, I left out the salt for both batches. Even though I was using home-made chicken broth, not commercial, I didn't think they needed any more sodium. I didn't use the pepper either, just because I didn't think I'd like the taste with the other ingredients. I did add more cranberries the second time, using about half a cup, as their flavor kinda got lost on the first batch. The main thing I found from the first batch was that the times mentioned were not what I found in my cooking (maybe partly because mine were sliced a little thicker than 1/4 in.). First, I didn't see how you could reduce liquid by very much in 1-2 min., and at the end of 5 minutes, I actually had more liquid than I started with, as liquid cooked out of the carrots faster than it evaporated. In the end, I simmered the mixture for about 6 min. until the liquid reduced somewhat (although never anywhere near 2 Tbsp.), then added the margarine and sugar and cooked for about 5 more min. The carrots were done nicely in the times I used, but I'm afraid that if I had tried to simmer away all but 2 Tbsp. of the liquid, I would have wound up with nothing but mush.

Ingredients Nutrition


  1. Bring carrots, cranberries, 1 tablespoon sugar, broth and orange zest and juice to boil in a large non stick skillet, cover, over medium high heat.
  2. Reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with the tip of your knife, about 5 minutes.
  3. Uncover, increase heat to high and simmer rapidly stirring occasionally until liquid is almost reduced to about 1/8 cup. 5-6 minutes.
  4. Add butter and remaining 1 tablespoon sugar to skillet, and toss to coat and cook until completely tender, about 3 minutes.
  5. Transfer to serving dish, scraping glaze from pan into dish.
  6. Season with salt and pepper to taste if desired.

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